Garlic Chili Hot Sauce

Rinse, clean and remove stems of the chiles. Blot dry with paper towel.

Wearing rubber gloves, mince chili peppers. The smaller the cut, the smoother your final sauce will be. Or you can just leave them minced small for a more spicy bite and bigger texture.

In medium sauce pan, heat oil then add minced garlic and shallots. Over medium heat saute garlic and shallots for a about 1 minute or until light brown and fragrant. Fry the garlic and shallots enough so that they become crispy, but not burnt. (don’t burn your garlic!)

Add tomato sauce and minced chili peppers. Let the sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.

Continue simmering the garlic hot sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.Remove hot sauce from heat and allow to cool completely.

Transfer hot sauce sauce to blender and blend until smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.Taste the hot sauce to further customize the hot sauce to your liking.

Add more sugar, vinegar or water. Blend one last time till smooth.  Pour into clean, air tight jar and refrigerate and use within about 1 week. Or pour into sterilized jars and use safe canning techniques to store for longer.