How to make it
5 steps. Take it one step at a time.
Using a mortar and pestle or a small food processor
Using a mortar and pestle or a small food processor, pulse the chopped chili peppers and garlic until they form a coarse paste.
Combine the sugar, rice vinegar, water, and salt
In a small saucepan, combine the sugar, rice vinegar, water, and salt. Place over medium heat and stir until the sugar has completely dissolved.
Add the chili-garlic paste
Add the chili-garlic paste to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for about 5 minutes.
5 minWhisk in the cornstarch slurry and continue
Whisk in the cornstarch slurry and continue to simmer for another 1-2 minutes until the sauce has thickened and becomes glossy.
2 minRemove from heat and let the sauce cool completely before transferring
Remove from heat and let the sauce cool completely before transferring to a glass jar. The sauce will thicken further as it cools.
A little kitchen wisdom
For a smoother sauce, you can blend the chili and garlic more finely. If you prefer more heat, use bird's eye chilies instead of red spur chilies.
