Thai spicy honey sauce with garlic

Ingredients for 1 servings:

• 2 bell peppers, red
• 4 red peppers
• 4 chili peppers, red
• 4 garlic cloves
• 30 g fresh ginger
• 200 g honey
• 200 ml vinegar (white wine vinegar)
• 3 tbsp soy sauce
• 2 tbsp oil
• 2 tbsp sugar
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Seasoning sauce for grilling

Deseed, wash, and roughly dice the bell peppers, chili peppers, and chili peppers. Peel the garlic cloves and chop them in a food processor along with the bell peppers, peppers, and chili peppers—do not puree the mixture. Peel the ginger root. Either flatten it slightly and leave it whole, or grate it. Place all ingredients in a saucepan and simmer over low heat until the sauce thickens considerably. Remove the piece of ginger and ladle the hot sauce into jars with twist-off lids for longer storage. The sauce will keep in regular screw-top jars in the refrigerator for about 3 weeks, but you can also freeze it in portions.