Unfortunately, there is one thing I cannot bring home from Iggy's is their chili water. They have a bottle on the table for your food, but they bring out a small bowl of warmed-up chili water with a basket of bread for one of their appetizers. This sauce is wonderfully delicious! It's light, it's sweet, it's tangy, and it has a slightly spicy kick. Everytime I go to Iggy's I say that I want the recipe.
Note: I found this picture via Google Image; I do not own this image
Well, tonight I actually acted on it, and I think I found a recipe for it. I have not tried it yet, but I plan on doing so soon. Here is the copycat version I found (you can exclude the mango if you want):
2 large cloves garlic, peeled
1/2 cup diced mango
4 large red chili peppers
1 cup sugar
1 1/2 cups water
1 tsp salt
1/4 cup white vinegar
2 Tbs. cornstarch
4 Tbs. water
In a blender, puree together all the ingredients, except the cornstarch and water. Transfer the mixture to a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer until the mixture thickens up a bit and the garlic & pepper bits begin to soften, 3-5 minutes.
Combine the cornstarch and water. Whisk this into the sauce and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the pepper bits. Otherwise you get a thin sauce with all the little pieces floating on the surface.
Let cool completely before storing in a glass jar and refrigerate. Makes about 2 1/3 cups sauce.