Spicy Thai sweet and sour sauce

The Thai spicy sweet and sour sauce is an extraordinary condiment, perfect with fried food but also with a simple grilled steak or grilled shrimp, it is capable of making even a simple dish of boiled jasmine rice special

What do you need

2 big red hot chillies

3 garlic cloves, peeled

60 ml of white or apple vinegar

110 g of sugar

180 ml of water

1 level teaspoon of salt

1 heaping tablespoon of corn starch or potato starch

How to proceed

To begin with, wash the two peppers well, remove the stalk and possibly also the internal seeds, then put them in a mixer equipped with metal blades.

Add the 3 peeled garlic cloves, 60 ml of white or apple vinegar, 110 g of sugar, 150 ml of water, 1 teaspoon of salt to the chillies and operate the mixer in jerks until you get a liquid mixture with small pieces of chilli and garlic (how fine it depends on your taste).

Transfer the mixture to a saucepan and cook over high heat until it starts to boil, then lower the heat and let it simmer for 5-6 minutes, stirring often. Separately, dissolve a heaping tablespoon of cornstarch or potato starch together with the remaining 30 ml of water, then add this mixture to the boiling sauce and mix well, letting everything cook until it is thickened and the sauce will have a syrupy appearance. .

To be clear, the consistency of this sauce is closer to that of a ketchup than to that of a mayonnaise. Once ready, turn off the heat, transfer the sauce to a bowl or jar and let it cool completely before putting it in the refrigerator. The Thai spicy sweet and sour sauce, once cold is immediately ready to be consumed, but if you have to keep it, put it in a tightly closed bottle and store it in the refrigerator, in this way it will last a couple of weeks, after which it will begin to lose flavor and spiciness.