Vietnamese Chili Garlic Sauce
9 oz of cleaned and chopped hot chili peppers (remove seeds if you can't take the heat)
7 fat cloves of garlic, chopped
3/4 tsp sea salt
2 1/2 tbs sugar
2 1/2 tbs white vinegar
In a food processor combine everything and pulse until coarsely chopped.
Place into a small pot and bring to a boil over medium high heat.
Reduce heat to simmer and continue to cook 5 to 10 minutes or until the sauce no longer tastes raw.
Place into a container with a tight fitting lid and store in the refrigerator.
Hot Pepper Ketchup
1 lb onions, chopped
1 lb hot peppers, chopped (remove seeds if you can't take the heat)
5 tbs fresh chopped garlic
1 8 oz can tomato paste
3 cups prepared ketchup
2 tbs sugar
1/2 tsp salt
In a food processor combine onions, peppers, and garlic.
Pulse until a smooth although you do still want some texture.
Place the mixture into a pot and cook over medium heat until most of the moisture has cooked out.
Add the tomato paste and continue cooking for a few minutes.
Remove from the heat and add the ketchup, sugar, and salt.
Taste and adjust seasonings as desired.
Place into containers with tight fitting lids and store in the refrigerator.
May also be canned as you would any ketchup if desired.