Thai Sweet Chili Sauce

September, 2019

The perfect plunge for a salad roll or glaze for grilled chicken wings.

1/3 cup coarsely chopped cilantro stems

2 cups water

2 Thai bird’s eye chilies, seeded and coarsely chopped (wear gloves)

3 tbsp chopped garlic

1/8 tsp salt

2 cups white vinegar

1 1/3 cups sugar

1/2 tsp cornstarch mixed with 2 tbsp water

Place the chopped cilantro and water in a small pot, and bring to a boil. Reduce the heat, and simmer 5 minutes. Remove the pot from the heat, cover and let steep 15 minutes. Strain out the coriander, reserving the liquid.

Add the chilies, garlic and salt to a food processor, and pulse until coarsely pureed. Spoon the mixture into a medium-sized pot, and add the vinegar, sugar, cornstarch slurry and 1 1/2 cups of the reserved cilantro water. Bring to a boil over medium heat, and let simmer until reduced by half. Pour into a jar, and let cool uncovered. Add the lid, and store in the fridge.