Chili Garlic Sauce

Let me begin by saying that this sauce is the bomb.com. That said if you are not so fond of garlic you would not like this. This recipe uses quite a lot of garlic. Here’s a recipe for a similar sauce but with waaayyy less garlic. As always, this sauce can be used for everything; you are only limited by your imagination.

Recipe Yields 3 cups of delicious sauce

what you need

2 cups roughly chopped fresh red chilies

3/4 cups roughly chopped garlic

1/3 cup roughly chopped onion

1 1/2 cups white vinegar

2 cups water

1 1/2 cups granulated sugar

1 teaspoon salt

1/4 cup freshly squeezed lemon juice 

2 tablespoons corn/ regular flour

Directions 

Depending on how spicy you like it, you can decide to remove all the seeds or some of the seeds from the chili pepper. I removed the seeds from 1 cup and left the other 1 cup.

Place all the ingredients except the corn flour in a blender and process until almost completely smooth (or however you prefer). Pour into a pan and place on medium heat and bring to a boil. Turn heat to low after it comes to a boil and allow it to simmer for 23 minutes. To make the slurry dissolve the flour in 4 tablespoons of water and mix to combine. Make sure there are no lumps. Add the slurry to the hot sauce and stir. Let simmer for 5 more minutes. Cook it longer if you want it thicker. Take note though; it thickens as it cools.