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January 27, 2012

Chili Garlic Sauce


Hot chilies (any cayenne, habanero, jalapeno, Thai...) 6 ounces stemmed and chopped
Garlic cloves 4 chopped
Salt ½ teaspoon
Sugar 1 ½ tablespoons
White vinegar 1 ½ tablespoons


Put all the ingredients in a food processor. Process to a coarse texture. Transfer to a small saucepan, bring to a vigorous simmer over medium heat. Lower the heat and simmer it for about 5 minutes. Remove from the heat and set aside to cool. Transfer to a jar and store in the refrigerator.