thai sweet chilli sauce

• Two jalapeños, halved and seeded
• 4 large garlic cloves, peeled
• ½ cup brown sugar
• ¼ cup white vinegar
• ¼ cup water
• 2 tbsp dry sherry
• 2 tbsp thai fish sauce
• 1 tbsp corn starch
• 2 tbsp water

Put everything but the last two ingredients in a blender and puree until the solids are all pretty small.

Bring the mixture to a boil in a small pan over medium-high heat. Reduce to a simmer and cook for about three minutes.

Make a cornstarch slurry, whisk it in to the hot mixture and simmer it for another minute.

That’s it. It makes a very nice sweet chili sauce. I used green jalapeños so it’s not the traditional red colour - I might try it with red jalapeños or serranos next time.

Mixing three or four parts of this sauce with one part of soy sauce makes a pretty good savoury sauce for pot stickers or chicken strips or spring rolls.