Thai-style sweet and sour sauce

Ingredients for 8 servings:

• ½ bell pepper(s), red
• 2 small onions, red
• 2 medium-sized garlic cloves
• 2 small chili peppers, fresh, green
• 100 g rice vinegar, Chinese, mild
• 100 g sugar, white
• 6 g salt or instant chicken broth
• 5 g gelatin powder
• 250 g water

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

the typical sauce for spring rolls and other fried dim sum

Wash the bell pepper, halve, remove the seeds, and cut into small pieces. Trim both ends of the onions and garlic cloves, peel, and finely chop. Cut the chilies lengthwise, rinse the seeds, and roughly chop them crosswise. Discard the stem. Dissolve the gelatin in a little water. Bring the rice vinegar, sugar, salt, dissolved gelatin, and water to a boil in a 1-liter saucepan. Add the chopped ingredients and simmer for about 10 minutes. Remove from the heat and let cool. Transfer to a blender and coarsely puree for 1 minute. Return to the saucepan and simmer uncovered for another 15 minutes.