Put the water, sugar, vinegar and salt in a small saucepan and bring to the boil
Add the garlic and chillies and turn down to a simmer for 3 minutes
Mix the cornstarch with 2 tablespoons of water to make a slurry then stir it into the pan
Let cook for a further 2 minutes until the sauce is thickened, syrupy and clear
Let cool then pour into a sterilized jar, large enough to hold around 240mls / 1 cup
Keep in the fridge for up to 3 months
Enjoy with chicken, fish, spring rolls, fries/chips etc
Here are a couple of my other sweet chilli recipes, slight variations on this basic one
https://cookpad.com/us/recipes/349990-vickys-sticky-sweet-chilli-chicken-drumsticks
https://cookpad.com/us/recipes/344218-vickys-salmon-with-sweet-chilli-garlic-ginger-sauce-gluten-dairy-egg-soy-nut-free
https://cookpad.com/us/recipes/362265-vickys-sweet-chilli-chicken-noodles-gf-df-ef-sf-nf
