Cooking Instructions
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Step 1
Add
Red Chili Peppers (150 g)
,
Red Bird's Eye Chili Pepper (1)
,
Garlic (5 cloves)
,
Water (120 mL)
, and
Rice Vinegar (120 mL)
to a food processor. Blend to a pulp. Not too smooth, you’ll still want to see little bits of the chili.
Step 2
Transfer the chili mix to a small pot. Add
Sugar (200 g)
and
Salt (3 g)
and bring to a rolling boil, then let it simmer over low heat for about 5 minutes.
Step 3
Use a heat-resistant silicone spatula to stir the mixture occasionally, and to scrape the bottom and sides of the pot to prevent it from burning.
Step 4
In a small bowl, dissolve
Corn Starch (15 g)
in the remaining
Water (60 mL)
.
Step 5
Bring the sauce mixture up to a rolling boil again, add the cornstarch slurry to the pulp, and stir for 1 minute.
Step 6
Allow the chili sauce to cool before transferring it into a jar.
