2 tsp cornstarch diluted in 1 tbsp water (add more for a thicker sauce)
Using gloves, cut-off the stems of the chili peppers. Roughly chop the chili peppers and add to a blender. Add the garlic, maple syrup, oil, salt, and water. Blend on high speed for 10-20 seconds, or until smooth. Do not wash the blender yet as we will use it again soon.
Transfer to a saucepan and bring to boil. Reduce heat and let simmer uncovered for about 10 minutes, or until it has slightly thickened and it doesn’t smell like raw peppers anymore.
In the meantime, place the tomato, apple cider vinegar, and water in a blender and blend on high speed for 20 seconds. Transfer to the saucepan, and let simmer for another 5 minutes, or until the sauce gets a bright red color.
Strain the juice through a fine sieve to remove the chili seeds and skin. Put the chili juice back to the saucepan, stir in the diluted cornstarch, and heat for another 3 minutes, or until the sauce has thickened.
Let cool completely before transferring to a squeeze bottle or jar. Store in the refrigerator for up to 10 days. Use this sweet chili sauce as a dipping sauce for egg rolls, potato fries, steamed veggies, or drizzle on rice, noodles, spring rolls, and more!