CHILI SAUCE ASIAN RECIPES

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Steps:

• In a food processor or blender combine chile peppers, brown sugar, the water, salt, and garlic. Cover and process or blend about 3 minutes or until smooth.
• Transfer mixture to a 2-quart food-safe ceramic, glass, or plastic bowl or container. Cover loosely with plastic wrap. Place in a dark, dry place at room temperature and let stand for 8 days to ferment, stirring once every day. After 2 to 3 days you should notice bubbling in the mixture, showing that fermentation is occurring.
• Return mixture to food processor or blender. Add vinegar. Cover and process or blend until very smooth. Strain mixture through a fine-mesh sieve into a large saucepan; discard solids.
• Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until slightly thickened, stirring frequently (the sauce with thicken a bit more as it cools). Remove from heat. If desired, stir in fish sauce. Cool to room temperature.
• Transfer chili sauce to canning jars or airtight storage containers. Seal and store in the refrigerator for up to 6 months.