Summary

Ingredients

• 5 chilli pepper (s), Thai (or normal), medium hot
• 3 clove (s) garlic
• 30 g iner, fresh
• 100 g suar
• 2 teaspoons cornstarch
• 3 tablespoon white vinegar
• salt

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Instructions

1. Wash the chillies, quarter them lengthways and cut them into small pieces with the seeds. Chop the garlic and ginger very finely.
2. Sprinkle the sugar in a saucepan. Moisten with water and let melt over medium heat. Sweat the chillies and garlic in it for about 4 minutes. Take the pot off the stove and let it cool down briefly. Add the ginger, pour 1/4 liter of water and bring to the boil while stirring.
3. Mix the cornstarch with a little cold water. Pour the vinegar into the syrup (whisk) and simmer gently for 3 minutes. Season to taste with salt and let cool down.
4. Note: The sauce not only looks good, it also tastes delicious! If you want it a little hotter, you can of course use hot chili peppers. Filled in sterilized bottles (stored in a cool and dark place), this sauce can be kept for several weeks.