Using gloves, cut off the stems of the chili peppers (both kinds) and remove the seeds. Transfer to a blender. Add the garlic, maple syrup, apple cider vinegar, oil, salt, and water. Add the tomato as well. Blend on high speed for 10-20 seconds or until smooth.
Strain the juice through a fine sieve to remove the chili seeds and skins. Note: You can discard the pulp or use it in stir-fries or marinades to add spiciness.
Transfer the strained juice to a saucepan and bring to a boil. Reduce the heat and let simmer uncovered for 7-10 minutes or until it has slightly thickened and doesn't smell like raw peppers anymore. It will also get a slightly deeper red color.
Stir in the diluted cornstarch, and whisk until the sauce has thickened. Remove from heat and transfer to a clean jar. You can also let it cool completely and then transfer it to a squeeze bottle.
Store in the refrigerator for up to 10 days. Use this sweet chili sauce as a dipping sauce for egg rolls, potato fries, and steamed veggies, or drizzle it on rice, noodles, spring rolls, pizza, and more!
- You can adjust the spiciness level by playing with the ratio of goat horn chili peppers to Thai chilies. I went with 5 Thai chilies, and I found the sauce to be already quite spicy. If you want it spicier: add more Thai chilies. If you want a milder chili sauce: Only use 2 Thai chilies.
- The thinner your sieve, the smoother your sauce will be. I tried straining the sauce using a fine sieve mesh, as well as a nut milk bag. The nut milk bag way yielded the best consistency, but the sauce tends to dye the bag, so be aware of that.
- To make it easier to use, feel free to transfer the sauce to a squeeze bottle.
Serving: 1 tbsp | Calories: 52 kcal | Carbohydrates: 9.9 g | Protein: 0.4 g | Fat: 1.4 g | Fiber: 0.4 g | Sugar: 8.1 g