Sweet Chili Sauce

Ingredients for 1 servings:

• 1 ½ liters of water
• 300 ml vinegar (coconut vinegar)
• 400 g cane sugar
• 10 chili peppers, small hot
• 8 tsp coarse sea salt
• 3 bulbs of garlic
• 4 tbsp tapioca

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

for 2 liters

Bring about 1.2 liters of water to a boil in a large pot with the vinegar and sugar. Meanwhile, add the remaining ingredients and the remaining water to a tall jug and briefly chop everything with an immersion blender. Please note that there are 3 bulbs of garlic, not 3 cloves. Then add this mixture to the pot, bring back to a boil, and bottle it. To explain the ingredients I used: I use coconut vinegar, as it’s made from fermented palm wine and is available on every corner here in the Philippines. I use brown raw sugar from sugar cane because I don’t like the refined white stuff, and the same goes for the salt. You should be careful with garlic and chili, as both vary in intensity from region to region—so it’s best to start with less and add more seasoning later. Instead of tapioca flour, you can also use any other cornstarch; the same applies to white sugar if you don’t like the brown color of the sauce.