1 /4 cup red chili pepper flakes
1 cup water
1 large red bell pepper, seeds removed
1 Tbsp minced garlic
1 /2 cup rice vinegar
1 cup white wine vinegar
3 /4 cup corn syrup
1 cup sugar
2 Tbsp water
2 Tbsp cornstarch
Bring one cup of water to a boil in a small sauce pot. Stir in chili flakes and simmer five minutes. Strain flakes, set aside, and discard water.
Place red bell pepper and garlic in a small stainless steel sauce pot with vinegars and simmer 5-6 minutes. Allow mixture to cool slightly, then puree in a blender. Return pureed mixture to the stainless steel pot and add sugar and corn syrup Bring the mixture back to a simmer.
Dissolve corn starch in the water and blend into the red pepper mixture. Once it returns to a simmer, remove from heat. Stir in the red pepper flakes and chill.
May be made one week in advance.
Yield: 3 cups