Ingredients
Equipment
Method
- Prepare the Slurry: In a small bowl or measuring cup, whisk together 2 tablespoons of the water and the 2 tablespoons of cornstarch until smooth. Set this mixture aside for later use.1 cup plus 2 tablespoons water, 2 tablespoons cornstarch
- Combine Base Ingredients: In a medium saucepan, combine the remaining 1 cup of water, minced garlic, chopped chili peppers, sugar, rice vinegar, and salt.1 cup plus 2 tablespoons water, 3 cloves garlic, 2 tablespoons fresh Fresno, red Thai chiles, or red jalapeño peppers, 2/3 cup sugar, 1/3 cup rice vinegar, 2 teaspoons salt
- Boil and Simmer: Place the saucepan over medium heat and bring the mixture to a rolling boil. Once boiling, reduce the heat slightly and let it simmer for 3 to 5 minutes to allow the flavors to meld.
- Thicken the Sauce: Give the cornstarch slurry a quick stir to re-combine, then slowly whisk it into the simmering sauce. Continue to cook and whisk for about 1 minute, or until the sauce thickens and becomes translucent.
- Cool and Store: Remove the pan from the heat and allow the sauce to cool for at least 15 minutes. It will continue to thicken as it cools. Use it immediately or transfer it to an airtight container.
Notes
Control the heat level by removing the seeds for a milder sauce or leaving them in for a fiery kick. Whisk the cornstarch slurry immediately before adding it to the pot to ensure the sauce thickens perfectly without clumps.
