Thai Chili Sauce

In trying to expand my palate, I've been trying an awful lot of fun and exciting dishes from all over the world.  This is especially true when I go out to eat.  In the past month alone, I've tried Thai food and three different kinds of sushi rolls.  I've eaten foods that were way too spicy, way too sweet or just plain perfect. 

Now that I'm on the road to recreating all my favorite foods, I decided to try my hand at a typical Thai staple.

This chili sauce is used on a lot of different foods, including different types of meat as well as on sandwiches and noodles. 

Being that it is such a versatile sauce, I felt compelled to try my hand at making the sauce from scratch.  This sauce is a combination of all the best taste-bud activators.  It's salty, sweet and tangy, all at once.

The options are seemingly endless in making some of my own Thai-inspired dinners.  I can see this coming in handy in a lot of different ways!

Thai Chili Sauce

1/3 cup vinegar
1/2 cup sugar
1/2 cup water
3 cloves garlic
1 chili pepper, seeded
1 tbsp cornstarch
2 tbsp water
Salt to taste



Mix cornstarch and 2 tbsp. water together.

Puree the rest of the ingredients together.  

Pour mixture into a saucepan and bring to boil.  Reduce to simmer and cook for 5-7 minutes.  Add cornstarch mixture.

Remove from heat and let cool.