The Pioneer Woman Tasty Kitchen
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Sweet Chili Water

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Level: Easy

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Description

This is my imitation of Iggy’s famous chili water. This sauce will add a punch to any recipe or just use it for dipping bread in like you would oil and vinegar.

Ingredients

  • 2 cloves Garlic, Peeled
  • 2 whole Red Jalapeno Peppers (stems And Seeds Removed)
  • 3 Tablespoons Peanut Oil
  • 2 teaspoons Chili Powder
  • ¾ cups Granulated Sugar
  • ½ cups Water
  • ½ cups Rice Wine Vinegar
  • ¼ teaspoons Salt
  • 1 Tablespoon Cornstarch Dissolved
  • 2 Tablespoons Water

Preparation

Combine the garlic, jalapeno peppers, peanut oil, chili powder, sugar, water, vinegar and salt in a food processor and pulse until pureed. Pour puree into a sauce pan and simmer over medium-high heat until it begins to thicken.

In a bowl, combine corn starch and 2 tablespoons water to make a paste. Whisk paste into the puree and cook for another 2 minutes to thicken. Remove from heat and cool.

This can be stored in the fridge for up to a month. If it is too thick for you after it cools, whisk in equal parts vinegar and water until you have the consistency you like.

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