2tspcornstarchdiluted in 1 tbsp water, add more for a thicker sauce
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Instructions
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!
Video
Notes
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.