I love the Asian chili garlic sauce because it goes with everything from a samosa, to noodles, to empanadas to a marinade for chicken or fish. It can make your whole day if you have this around. I have looked at a lot of these recipes and wanted to make one that did not have dried shrimp (I am allergic) or fish sauce. A common complaint about the home-made versions is that using corn starch just not give it the gel-like constancy of the commercially available sauces. To sort this problem out, I liberally adapted this recipe from the hot pepper jam recipe on the Kraft Sure-Jell website. I use only hot peppers, I added salt and I drastically reduced the amount of sugar. With the pectin being boiled with the peppers, this is a one-pot deal and literally takes 5-10 min to be ready.
I always make jams in small batches so I don’t have to be bothered with canning. I freeze whatever I don’t use and the frozen stuff seems to be good for a year or so. But if you make a larger batch, please play it safe and learn how to can from any number of websites.
1 cup chopped red, hot peppers (I used cascabels, but fresnos, serranos or jalapeños are other choices; if you cannot tolerate heat, substitute some of these peppers for red bell peppers).
1/2 cup cider vinegar (This really is part of the flavor so try to stick with this vinegar. I would guess that if you needed to substitute this, the best option would be rice vinegar or some other mild vinegar).
1 pkg. powder Fruit Pectin (I used Sure-Jell)
Salt to taste
2 cups sugar (or a little bit less)
1. Coarsely pulse your peppers in the food processor and place them in a medium sized pan. Add vinegar and salt. Stir in pectin. Bring mixture to a boil on high heat, stirring constantly.
2. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam.
3. Taste and adjust the salt.
3. Ladle into clean jars. Let the jars sit on the counter for several hours. You will get 2 jars out of this. Put one in the fridge and the other in the freezer.