INGREDIENTS:

1 cup white sugar

1 cup water

1/2 cup rice wine vinegar

2-3 cloves garlic, peeled

2 Jalapeno SIPO or you can do a mix of 1 Jalapeno and 2 Birds Eye Chillies SIPO

1.5 tablespoons cornflour mixed with 2 tablespoons cold water

METHOD:

Note on chillies: the heat is in the chilli seeds and it all depends on your preference. I removed the seeds from the Thai birds eye chillies but left the seeds in the jalapenos which made a medium hot chilli sauce. 

Step 1 - Chop the garlic and wearing gloves, de-seed and chop the chillies. In a saucepan place the sugar, water, rice wine vinegar and chillies. Bring to a boil and place on a rapid simmer on medium to high heat for 10 minutes.