I enjoy creating recipes with more than one purpose and this sauce recipe reflects that. A versatile sauce that is great as a dipping sauce or toss with fresh vegetables. Lively, assertive, sweet, tangy and spicy, this sauce is a gorgeous shade of orange, very pleasing to both the eye and the palate. One of the simplest sauces to prepare that takes minutes to prepare. I hope you enjoy.
Ingredients:
3 large (1 ounce) garlic cloves, peeled and smashed
1/2 cup unseasoned rice wine vinegar
1/4 cup water
1 teaspoon salt
3/4 cup sugar (I used organic cane sugar)
1" piece (9 grams) fresh ginger, skin removed
1 ounce Red Thai chilies, fresh, chopped
2 teaspoons cornstarch dissolved in 1 Tablespoon of water
Puree the garlic, ginger, vinegar, water, salt and sugar in a blender or food processor until smooth. Wearing gloves, remove the top stem from the Thai chilies and chop into small pieces. The skin of this chili is a little tough so make sure your knife is sharp. Add the chilies to the garlic mixture and pulse until pureed and there are small specs of chilies left.
Pour the mixture into a small sauce pan and heat for about 2 to 3 minutes, until sauce is bubbling. Spoon the cornstarch into a small bowl and add the water, stirring well to blend. When the sauce is bubbling and while stirring, slowly pour in the mixture (called a slurry). Continue to stir the sauce for about 1 more minute or so. You want the cornstarch to come to its maximum thickening and also to cook the raw cornstarch flavor out. This does not take very long. Cool and store in an airtight container in the refrigerator.
Yield: 1 cup
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