Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

• 3 large garlic cloves, peeled
• 2 red jalapeno chiles, seeded (or green jalapeno peppers)
• 12 cup sugar
• 34 cup water
• 14 cup white vinegar
• 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. Simmer over medium heat until 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 mor 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 at the top.
7. Let cool completely before storing in a glass jar and refrigerate.

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

Taken from www.food.com/recipe/thai-sweet-chili-sauce-for-spring-rolls-or-fried-tofu-389272 (may not work)