Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 large cloves garlic
- medium shallot
- 1/2 cup ketchup
- 1 cup fresh whole red chilies stemmed and coarsely chopped, use whatever chile you like from medium to extra spicy
- ⅓ cup unseasoned rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon sea salt
Instructions
- Heat garlic and shallot in oil over medium heat until light brown and softened, about 3-4 minutes.
- Add ketchup and chilies and bring to a simmer. Lower heat to medium low, partially cover with a lid, and simmer for 3 mins. Stir once in a while to keep the thick sauce from burning.
- Add vinegar, soy sauce, sugar, and salt and simmer, again covering with the lid, for another 5 mins. Again stir a couple of times to keep the sauce cooking evenly.
- Remove from heat and blend with an immersion blender or very carefully in a standard blender. Blend until smooth, about 30 seconds.
- If using a standard blender, remove the cover of the feed tube and put a damp kitchen towel on top. Start at low and blend for 30 seconds, moving up to high to get a completely smooth mixture.
- Push the sauce through a medium sieve to remove any fine particles and refrigerate for up to 3 weeks.
Notes
* I recommend using a standard blender, especially if it is high powered, like a vitamix or a blendtec. If you use an immersion blender, blend the sauce well, taking extra time to make sure the sauce is as smooth as possible.
*Use a medium mesh sieve. Do not use a strainer with a very fine mesh as it will be almost impossible to push through the sauce. If you don’t mind the slightly coarse texture and the seeds, you could also just use the sauce as is without straining out the seeds.