CHILE GARLIC SAUCE

Chile Garlic Sauce image

Yield makes 2/3 cup

Number Of Ingredients 5

Previous Next

6 ounces hot or medium-hot red chiles, such as cayenne, Fresno, habañero, Holland, jalapeño, serrano, or Thai, chopped
3 or 4 cloves garlic, chopped (use less for the raw version)
1/2 teaspoon salt
1 1/2 tablespoons sugar
1 1/2 tablespoons distilled white vinegar

Steps:

Put the chiles, garlic, salt, sugar, and vinegar in an electric mini-chopper or food processor. Grind to a coarse texture. Take a whiff ; it should make you sweat a bit. Taste and adjust the flavor with extra salt for depth or sugar to mitigate the heat.
For an uncooked sauce, simply transfer the sauce to a jar and let it stand for at least 30 minutes to blend the flavors before using. For the cooked version, transfer the chile mixture to a small saucepan. Bring to a vigorous simmer over medium heat, then lower the heat to gently simmer for about 5 minutes, or until the sauce no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar. Refrigerated, the sauces keep well for a good 6 months.