Sweet Green and Red Chili Sauce
This dip will give a burning sensation in the back of your mouth, but without the sweating and watery eyes associated with hotter peppers.
YIELDS ⅔ cup
- 3 jalapeno peppers
- ¼ red bell pepper
- ¼ cup rice vinegar
- 4 tablespoons sugar
- 1 teaspoon cornstarch
- 4 teaspoons water
Cut the jalapeno peppers in half lengthwise. Remove the seeds and chop. Wash the red bell pepper and cut into squares.
Process the rice vinegar, sugar, jalapeno peppers, and red pepper in a blender or food processor.
In a small saucepan, bring the liquid to a boil. As it simmers for a few minutes, mix the cornstarch and water.
Stir in the cornstarch mixture, until the sauce thickens.