Sweet chili sauce

Ingredients for 1 servings:

• 6 chili peppers
• 8 garlic cloves
• 300 g sugar
• 10 g salt
• 350 ml water
• 150 ml white wine vinegar
• 20 g cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

A blender with at least 0.7 liters of capacity is required. Split, deseed, and chop the chilies. Be sure to wear gloves when doing this. Finely chop or press the garlic. Place the chilies, garlic, salt, white wine vinegar, water, and sugar into the blender. A 0.7-liter container should be level with one serving. Blend everything until the chilies form small flakes of 1-3 mm. This should only take a few seconds. Pour the liquid into a saucepan and bring to a boil. Once boiling, whisk in the cornstarch until the lumps disappear. Lumps may remain, but this is not a problem. Simmer the sauce for 15-20 minutes, stirring frequently, until it becomes pudding-like. Afterward, pour it into sanitized bottles using a funnel. To sanitize, rinse the bottles with boiling water and place them in boiling water for a few minutes. Please note that the sauce will thicken considerably once it has cooled. If the sauce has become too thick after cooling, you can add a little more vinegar and shake the bottle to thin it out. However, the bottles must not be filled to the brim for this to happen. This recipe makes approximately 400 ml of finished sauce. Notes: The sauce will keep for several weeks and is ready to eat. The type and amount of chili, as well as the amount of garlic, can be varied depending on the desired level of spiciness and taste. You can also mix different types of chili. If you are making the sauce for the first time, you should start with four chili peppers and six cloves of garlic to get a feel for your personal taste.