Move over ketchup. This is going to be the new condiment of choice chez vous.
Makes 2 cups (500 mL) chili sauce
Ingredients
- 1 cup (250 mL) rice vinegar
- 1 cup (250 mL) granulated sugar
- 2 tablespoons (30 mL) soy sauce
- 4 red bird’s eye chilies, seeds removed, roughly chopped
- 1 tablespoon (15 mL) chopped garlic
Directions
- Place all of the ingredients in a blender, and blend into a purée. Transfer the mixture to a saucepan, and cook over medium heat until it’s slightly syrupy, 4 to 5 minutes.
- Keeps refrigerated for 10 days.