Chili Garlic Sauce

Start by rinsing the fresh red chilies under cold water. Remove the stems and chop them coarsely. If you prefer a milder sauce, you can remove the seeds.

Peel the garlic cloves and smash them slightly with the flat side of a knife.

In a blender or food processor, combine the chopped chilies, smashed garlic, vinegar, sugar, and salt. Blend until it reaches a smooth sauce consistency.

In a small saucepan, heat the vegetable oil over medium heat. Once hot, add the chili-garlic mixture and bring it to a boil. Reduce the heat and let it simmer for about 5-10 minutes, stirring occasionally.

After simmering, remove the saucepan from heat and allow the sauce to cool. It will thicken slightly as it cools.

Transfer the sauce to a sterilized glass jar or bottle and store it in the refrigerator. It will keep for several weeks.