Garlic Vinegar Chili Sauce

I finally got my aunt’s infamous Garlic Vinegar Chili sauce because of the comment from my readers that trigger me to ask for it. I never really thought of asking or even writing this down before. All because… I never really have the need to make it. My aunt likes to make a lot and share it with everyone in the family no matter how far apart we are.

The garlic vinegar chili sauce is not only having a spicy flavor, but a tad bit sour and a bit garlicky. It is a very good complement dishes like Cap Cay, Char Kuetiaw, Pad Se Ew, Bakmi Ayam Jamur (Chicken Mushroom Noodle), and so on. You got the idea. For a person who likes to eat spicy stuff, the flavor of those dishes I mentioned earlier will be enhanced even more. Slurp, my mouth is already watering just thinking about it.

I had to modify a bit of my aunt’s recipe, as I cannot find some of the ingredients here in the States. But, ‘fraid not, the recipe listed here taste the same. That’s one of the great things about cooking. You can always experiment until you get a recipe to your liking. Anyhow, if you cannot find Thai chili, you can use Serrano or Jalapeno. You might want to add a bit more, depending on your spice level. I find that Thai chili is a bit on the spicier side than Serrano or Jalapeno.

The best thing about this garlic vinegar chili sauce recipe is that, you do not need to store the chili sauce in the refrigerator. So, you can make a big batch of this chili sauce once. Just set aside a jar on your dining table, enough to last for a month, and pop the rest in the refrigerator to make it last longer.

Tip: If you would like to have a nice red color, it would be best if you get the red color chili pepper. Also, you can remove the seed or add sugar if you do not want the sauce to be too spicy.

Ingredient:

• 1 lb Thai chili – cleaned and removed the stem
• 5 garlic bulbs – peeled
• 1 tablespoon vinegar
• A pinch of salt
• 1 cup water
• Sugar (optional)

Direction:

• Boil the Thai Chili in boiling water for 3 minutes.
• Set aside and put the Chili in a blender, add about ¼ cup of the boiled water. Blend until all the seeds are crushed.
• Add the peeled garlic to the blender. Blend the garlic until it is mixed well with the Chili.
• Pre-heat a saucepan in a medium heat and transfer the blended chili sauce to the saucepan.
• Add salt and vinegar and mix until the sauce is boiling. If you find it too spicy, you can add a little bit of sugar.
• The sauce is done once it is boiling and ready to complement your meal.