3 cloves of garlic, minced
\n2 red chili peppers, minced (for more heat leave the seeds in, for less remove them)
\n1 tsp ginger, grated
\n\u00c2\u00bd cup sugar
\n\u00c2\u00bc cup rice vinegar (or white vinegar)
\n\u00c2\u00bd cup water
\n1 tbsp cornstarch
\n3 tbsp water
\nsalt to taste<\/p>\n
In a small saucepan, combine garlic, chili pepper, ginger, sugar, rice vinegar and water. Bring mixture to a boil, reduce heat and simmer for five minutes. In a small bowl, mix cornstarch and water to create a slurry. Pour cornstarch mixture into the sauce whisking constantly until it thickens. Allow mixture to cool and store it in a mason jar in the refrigerator.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 cloves of garlic, minced 2 red chili peppers, minced (for more heat leave the seeds in, for less remove them) 1 tsp ginger, grated \u00c2\u00bd cup sugar \u00c2\u00bc cup rice vinegar (or white vinegar) \u00c2\u00bd cup water 1 tbsp cornstarch 3 tbsp water salt to taste In a small saucepan, combine garlic, chili pepper, ginger, sugar, rice vinegar and water. Bring mixture to a boil, reduce heat and simmer for five minutes. In a small bowl, mix cornstarch and…<\/p>\n