All-purpose chili sauce ( About 30 oz

• Gluten free

• Seafood

  • 1/4 cup Shrimp, small to medium dried

• Produce

  • 1 Cilantro, fresh leaves
  • 1 Fermented bean paste, Asian
  • 4 cloves Garlic
  • 3 Thai chili

• Canned Goods

  • 2 oz Mexican chili, large dried

• Condiments

  • 1 Vinegar or lime juice

• Baking & Spices

  • 1/4 cup Coconut sugar
  • 1 Pinch Salt

• Liquids

  • 1/2 cup Water

Found on whattocooktoday.com

Description

Directions

• Briefly rinse the dried chili and dried shrimp with water and then pat them dry. Cut off the stems and place them in a large heat-proof container or even better put them directly into the food processor (less things for you to wash). Very carefully pour in 1/2 cup of boiling water and let them soak for about 10 minutes until soft. Add in the garlic and then whirl them into a fine paste. They will be a bit runny but will thicken up when you cook them
• Transfer the chili mixture into a medium sauce pan, add in sugar and pinch of salt and bring it to a boil and then simmer for about 5 minutes or until they are slightly thickened. Have a taste and add more salt to your taste if needed. Transfer into a heat-proof container. Good for up to 1 week in the refrigerator. You can double or triple the recipe and freeze them. Just let them thaw in the refrigerator and they will be ready to use again.
• Just add about 1/4 cup of oil in to the cooked chili and stir to mix. It may splatter a bit but nothing too messy