Thai Sweet Chilli Sauce

• 3 large garlic cloves, peeled
• 2 red jalapeno chiles (skip deseeding if you like heat) or 2 serrano peppers, deseeded (skip deseeding if you like heat)
• 14 cup white distilled vinegar
• 12 cup sugar
• 34 cup water
• 12 tablespoon salt
• 1 tablespoon cornstarch or 1 tablespoon potato starch
• 2 tablespoons water

1. In the blender, puree together all the ingredients, except for the last two.
2. Transfer the mixture to a saucepan and bring to a boil over medium-high heat.
3. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
4. Combine the cornstarch and water to make a slurry.
5. Whisk in the cornstarch mixture and continue to simmer one more minute.
6. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
7. Let cool completely before storing in a glass jar and refrigerate.

garlic, red jalapeno chiles, white, sugar, water, salt, cornstarch, water

Taken from www.food.com/recipe/thai-sweet-chilli-sauce-506176 (may not work)