December, 2015
Sweet and sticky with just the right kick.
The perfect plunge for a salad roll or glaze for grilled chicken wings.
Add the chilies, garlic and salt to a food processor, and pulse until coarsely pureed. Spoon the mixture into a medium-sized pot, and add the vinegar, sugar, cornstarch slurry and 1 1/2 cups of the reserved cilantro water. Bring to a boil over medium heat, and let simmer until reduced by half. Pour into a jar, and let cool uncovered. Add the lid, and store in the fridge.