Vietnamese Chili Garlic Sauce

• 1 lb red Fresno or Thai chiles
• 15 cloves garlic
• 1/2 cup rice vinegar
• 1/4 cup fish sauce
• 1/4 cup sugar
• 2 tablespoons tomato paste
• 1 tablespoon salt
• 1/4 cup water

Instructions

1. 1Remove stems from chiles. Roughly chop peppers and garlic. Blend to chunky paste - not completely smooth! Combine paste with vinegar, fish sauce, sugar, tomato paste, salt, and water in a saucepan. Simmer for 15 minutes. The sauce should remain chunky with visible garlic and pepper pieces. Cool and bottle. Refrigerate for up to 2 months.

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