Sweet Chili Water

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.