= SAUCE =

1. In the blender, purée together all the ingredients, except for the last two.
2. Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
3. Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute.
4. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
5. Let cool completely before storing in a glass jar and refrigerate

= PEANUTS =

• stir fry peanuts with salt & 3/4 cup chilli sauce until sticky