Easy Sweet Chili Sauce

Ingredients

• 10 goat horn chili peppers
• 10 Thai chilies (also called bird's eye chili)
• 4 cloves of garlic
• 6 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp oil
• 1 and 1/2 tsp salt
• 1/2 cup water
• 1 medium tomato
• 1/2 cup water
• 2 tsp cornstarch (diluted in 1 tbsp water, add more for a thicker sauce)

Instructions

1. 1

   Using gloves, cut off the stems of the chili peppers (both kinds) and remove the seeds. Transfer to a blender. Add the garlic, maple syrup, apple cider vinegar, oil, salt, and water. Add the tomato as well. Blend on high speed for 10-20 seconds or until smooth.

2. 2

   Strain the juice through a fine sieve to remove the chili seeds and skins. Note: You can discard the pulp or use it in stir-fries or marinades to add spiciness.

3. 3

   Transfer the strained juice to a saucepan and bring to a boil. Reduce the heat and let simmer uncovered for 7-10 minutes or until it has slightly thickened and doesn't smell like raw peppers anymore. It will also get a slightly deeper red color.

4. 4

   Stir in the diluted cornstarch, and whisk until the sauce has thickened. Remove from heat and transfer to a clean jar. You can also let it cool completely and then transfer it to a squeeze bottle.

5. 5

   Store in the refrigerator for up to 10 days. Use this sweet chili sauce as a dipping sauce for egg rolls, potato fries, and steamed veggies, or drizzle it on rice, noodles, spring rolls, pizza, and more!