Hot Sweet chili sauce

• 1 1/2 cup chopped Thai birdseye pepper
• 3/4 cup sugar
• 6 oz pineapple juice
• 2 1/2 tbsp minced garlic
• 1/4 tsp salt
• 1/4 cup lemon juice, from concentrate
• 1/2 cup rice vinegar
• 1/4 cup water
• 1/4 cup water
• 1 tbsp cornstarch
• 1 cup glass container with an airtight lid

1. Ok these peppers are extreme keep out of reach of children, and pets!!!
2. wear gloves!!!
3. This is extremely important!!
4. Do not allow to come in contact with nose, eyes, ears, or face I don't care what heat index these are listed I can eat jalapeno, habenaroes, and scotch bonnets, this pepper here is hot they are called grove peppers here
5. Wash your peppers dry then chop the peppers I used about 75 peppers
6. In a pot heat vinegar, note I used rice vinegar not rice wine vinegar, add 1/4 cup water, lemon juice, sugar, salt, and pineapple juice
7. Bring to boil, after it boils, in a cup mix cornstarch and 1/4 cup water
8. Add garlic and peppers to boiling liquid, caution be well ventilated try not to breath the fumes, cover with tight lid turn off let seep 3 minutes then return to boiling
9. After its boiling add cornstarch solution stirring constantly it will thicken
10. Let cool add to glass container make sure container is sanitized and at least room temperature too cold it could shatter after it cools, store in the refrigerator up to 3 months

birdseye pepper, sugar, pineapple juice, garlic, salt, lemon juice, rice vinegar, water, water, cornstarch, glass

Taken from cookpad.com/us/recipes/346256-hot-sweet-chili-sauce (may not work)