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.