Chili-Garlic Sauce
Makes ½ cups
Adapted from Omnivore’s Cookbook
2-3 jalapenos (green or red), pickled and sliced (about 4-5 tablespoons)
2 cloves garlic
½ teaspoon salt
½ teaspoon sugar
1 tablespoon water, plus more for slurry
3 tablespoons white vinegar
½ teaspoon cornstarch
Add the jalapenos, garlic, salt, sugar, water, and white vinegar to a food processor. Blend for about 30 seconds. You want there to still be small chunks of jalapenos and garlic, so don’t blend until smooth.
Using a strainer, strain the mixture into a small saucepan. Use a spoon to press as much of liquid out of the mixture that remains in the strainer. Add 2-3 tablespoons of the mixture that remained in the strainer to the saucepan and throw the rest away.
Heat the stove to medium heat and let the sauce in come to a boil. Simultaneouly, in a small bowl, mix the cornstarch and 1 tablespoon of water and whisk into a slurry.
Once the sauce is boiling, add the slurry and stir the sauce continuously for a 1-2 minutes. If you want a thicker sauce, make another cornstarch slurry and whisk it into the sauce.
Once the sauce is to your liking, remove the saucepan from the heat and let it cool.
Enjoy!