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Saturday, April 6, 2013

Mango Thai Sweet Chili Sauce

2 large cloves garlic, peeled
1/2 cup diced mango
4 large red chili peppers
1 cup sugar
1 1/2 cups water
1 tsp salt
1/4 cup white vinegar
2 Tbs. cornstarch
4 Tbs. water

In a blender, puree together all the ingredients, except the last two. Transfer the mixture to a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer until the mixture thickens up a bit and the garlic & pepper bits begin to soften, 3-5 minutes. Combine the cornstarch and water. Whisk this into the sauce and continue to simmer one more minute.

Let cool completely before storing in a glass jar and refrigerate. Makes about 2 1/3 cups sauce.

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