John Myers
Ingredients for 6 servings:
- 5 chili peppers, Thai (or regular), medium hot
- 3 garlic cloves
- 30 g fresh ginger
- 100 g sugar
- 2 tsp cornstarch
- 3 tbsp vinegar, light
- Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
fruity-spicy in taste, as a marinade or as a dip
Wash the chilies, quarter them lengthwise, and finely chop the seeds. Finely chop the garlic and ginger. Sprinkle the sugar into a saucepan. Moisten with water and melt over medium heat. Sauté the chilies and garlic for about 4 minutes. Remove the pan from the heat and let it cool briefly. Add the ginger, pour in 1/4 liter of water, and bring to a boil while stirring. Mix the cornstarch with a little cold water. Pour the vinegar into the syrup (whisk) and simmer gently for 3 minutes. Season with salt and let cool. Note: This sauce not only looks great, it also tastes delicious! If you want it a little spicier, use hot chilies. Stored in sterilized bottles in a cool, dark place, this sauce will keep for several weeks.
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