Servings: 1 cup
Ingredients
- ⅓ cup peeled garlic cloves (20g)
- 3 goat horn red peppers (30g) (to your taste)
- ⅓ cup water (80ml)
- ½ cup distilled vinegar (120ml) (to your taste)
- ½ cup granulated sugar (90g) (to your taste)
- 1 tbsp salt (to your taste)
- ½ tbsp cornstarch (for the slurry)
- ½ tbsp water (for the slurry)
Instructions
- Peel the garlic and remove the seeds from the chilis, or keep the seeds if you want a spicier kick in your sauce.
- Finely chop the garlic and chili, or use a food processor to speed things up.
- In a small pot, combine the minced garlic, chili, water, vinegar, salt, and sugar. Bring everything to a boil over medium-high heat, then reduce to medium and simmer for about 3 minutes, allowing the mixture to thicken slightly and the garlic and chili to soften and release their fragrance.
- Create a slurry by mixing cornstarch with water, then whisk it into the pot. Continue simmering for another minute until the sauce reaches your desired thickness.
- Once fully cooled, transfer the sauce to a glass jar and refrigerate.
Tried this recipe?Let us know how it was!