Red Chili Peppers (1 cup)
Red Bird's Eye Chili Pepper (1)
Garlic (5 cloves)
Water (1/2 cup)
Rice Vinegar (1/2 cup)
to a food processor. Blend to a pulp. Not too smooth, you’ll still want to see little bits of the chili.
Transfer the chili mix to a small pot. Add
Sugar (1 cup)
Salt (1/2 tsp)
and bring to a rolling boil, then let it simmer over low heat for about 5 minutes.
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.
In a small bowl, dissolve
Corn Starch (2 Tbsp)
in the remaining
Water (1/4 cup)
Bring the sauce mixture up to a rolling boil again, add the cornstarch slurry to the pulp, and stir for 1 minute.
Allow the chili sauce to cool before transferring it into a jar.