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Sweet Thai Chili Sauce


We loved the store bought version this is even better without the preservative! Makes about 16 oz. In the photo of our sauce, you can see the chunks are a bit too large, next time I will mince them finer.


3/4 cup white vinegar
1 cup white sugar
1/2 cup water
6 cloves garlic, mince
2 tbs. cup finely grated carrots
2 Thai red chillies finely minced
1/2 red bell pepper
2 heaping tablespoons cornstarch

1) Rough chop chilles, pepper and garlic, place in food processor, ruduce to finely cut mixture.

2) Place chopped mixture, sugar and vinegar in sauce pan over medium heat.

3) Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens and reduces by half. Add carrots at the end to ensure they remain crunchy.

4) Makes about 16 oz store in refigerator.



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