Sweet Chilli Sauce

Pulse the chilies and garlic in a food processor.

Bring the water, vinegar, sugar, salt, chilies, and garic to a boil, reduce the heat and simmer for 5 minutes before mixing in the mixture of the cornstarch and water and simmering until it has thickened, about 2 minutes.

Let cool and enjoy or store in a sealed container in the fridge.

Note: Use your favourite of the red chilies that you have available such as birds eye chilies, cayenne, chilies de arbol, red jalapenos, finger hot peppers, etc. The amount of chilies that you use will depend on hot hot the peppers are and how hot you want it! I like to use 4 birds eye or 6 cayenne or a combination of them.

Option: If you do not have access to fresh red chilies you can use a couple of tablespoons of chili sauce like sambal oelek.

Option: Replace some or all of the vinegar with lime juice.

Option: I like to use palm sugar rather than plain sugar.

Option: Add a splash of fish sauce instead of the salt.

Option: Use proper canning procedures for longer storage.