Sweet Thai Chili Sauce

In a saucepan, combine the sugar, white vinegar, water, and salt. Heat over medium heat until the sugar dissolves, stirring occasionally.

Finely chop the Thai bird's eye chilies and add them to the saucepan along with the minced garlic. Allow the mixture to simmer for about 5 minutes.

If you prefer a thicker sauce, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry into the saucepan while stirring to avoid lumps.

Continue to simmer the sauce for an additional 2-3 minutes until it reaches your desired consistency. Remove from heat and let cool.

Once cooled, transfer the sauce to a clean glass jar or bottle for storage.