Sweet Chili Sauce. Yummy!

1. Peel the garlic and cut the red peppers in half to remove the seeds. Important: If you want a mild sauce, remove all seeds. The seeds are the bits that make the sauce hot so leave as many as you want depending on your heat tolerance! The more seeds, the more heat. However, the first day the sauce will be at the strongest; the heat dissipates gradually from then.

2. Blend all ingredients together in a blender except the corn flour and water. It will look like a fancy pink purée.

3. Put the mixture in a pan and bring it to a boil. Let it boil over medium heat until it thickens, about 5 minutes.

4. Separately, combine the corn flour with the water until dissolved. Pour it in the pan with the rest of the ingredients. You will see it thicken very quickly! You want all the bits of the pepper suspended rather than all floating on the top. Remove it from heat when this happens (shouldn’t take more than a couple of minutes).

5. Let it cool, then place it in a glass jar and refrigerate. It will last for weeks in the fridge.

6. Enjoy!