5 red peppers
200 ml of water
150 grams of sugar
50 ml of vinegar
3 garlic cloves
1-2 tablespoons of cornstarch
1 tablespoon of ginger (fresh - grated)
tablespoon of lemon juice
pinch of salt
Peel the garlic cloves and cut the chilli in the middle to remove the seeds (if you like spicy, let them sit comfortably).
Place the garlic, chilli and ginger in a food processor and grind finely.
Put the water, sugar, vinegar, lemon juice and a pinch of salt in a saucepan.
Add the chilli paste and cook over low heat until all the sugar has dissolved.
Taste the sauce (gently = hot) and add an extra pepper to taste if you like it a little spicier.
First mix 1 tablespoon of cornstarch with a little water and mix it with the sauce. Stir well with a whisk to avoid any lumps and reduce the sauce slightly.
The sauce must have the thickness of a syrup, after cooling it will become slightly thicker. If the sauce is too thin, add some extra cornflour mixed with water.
Pour the sauce into a glass jar or bottle and allow to cool completely. Enjoy your meal!