Chili Sauce

Makes around 3c of sauce

So. Many. Chili's.

Ingredients

50 whole red dried chilis (around 50g)

4-5 tbs canola or vegetable oil

1.5 medium onions, finely chopped

5 heads of garlic (yes, heads, not cloves) finely chopped (preferably by a Kiwi)

1 tsp salt

1 tbs sugar

1 cup ketchup (or to taste)

1 tsp soy sauce

Method
Immerse the chilis in cold water until just covered and bring to boil. Boil until the chilis are soft. Leave in water to cool. Drain (you can reserve the water if you want to use it in something else…) and blend until the chili’s are in a pulp. Set aside.

Blended chili's

Cooked chili's - should look and feel soft!

On a medium heat, heat oil, then add onions and garlic, and cook until the onions are translucent. Then add chili pulp and rest of ingredients to taste and heat through for 2-3 minutes.

Correct garlic preparation technique

Keeps in a glass jar in the fridge for up to 1 month.