Sugar-free Thai Sweet Chili Sauce

Ingredients for 1 servings:

• 2 peppers, red
• 2 tsp sea salt
• 360 ml water
• 250 g erythritol (sugar substitute)
• 6 cloves garlic
• 120 ml rice vinegar
• 3 tbsp cornstarch
• 6 tbsp water to mix the starch

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Place the hot peppers (without the stem caps), salt, erythritol, garlic, and rice vinegar in a food processor or blender and chop into coarse or fine pieces until the desired consistency is reached. Tip: If your food processor has enough capacity, you can also add the water. Mix the cornstarch with the water in a small bowl and set aside. Bring the hot pepper mix and water to a boil in a saucepan over medium heat, then reduce the heat to low and simmer for a few minutes. Whisk the mixed cornstarch into the sauce and simmer for another 2 minutes until thickened. Transfer the sauce to a suitable container with an airtight lid (jar, glass decanter, sauce bottle, etc.) and let cool. Store in the refrigerator. Since the sugar, with its usual preservative effect, is missing, the shelf life is shortened. Approx. 214 kcal.