How to make it
6 steps. Take it one step at a time.
Wash the chili peppers
Wash the chili peppers and remove the stems. You can leave the seeds for heat or remove them for a milder sauce.
Bring a pot of water
Bring a pot of water to a boil at 212°F (100°C). Blanch the chilies and garlic cloves for 2-3 minutes until slightly softened, then drain.
3 minPlace the blanched chilies, garlic, rice vinegar, sugar, salt, tomato paste
Place the blanched chilies, garlic, rice vinegar, sugar, salt, tomato paste, and 60ml (1/4 cup) water into a blender. Blend until very smooth.
Pour the blended mixture
Pour the blended mixture into a clean saucepan. Simmer over low heat for 10-15 minutes, stirring occasionally, until the sauce thickens and the raw smell of garlic and chili dissipates.
15 minIf you prefer a thicker consistency
If you prefer a thicker consistency, stir in the cornstarch slurry and cook for another 1-2 minutes until glossy.
2 minAllow the sauce to cool completely before transferring
Allow the sauce to cool completely before transferring to a clean jar. Store in the refrigerator.
A little kitchen wisdom
Using bird's eye chilies will result in a very spicy sauce; for a milder version, use Fresno chilies or red jalapeños. Store in a sterilized glass jar for maximum shelf life.
