Chili sauce is a ridiculously useful condiment. In spite of its fiery reputation, it is actually a delicate balance of spicy, sour, salty, sweet and pungent. Have additional salt, sugar and lime juice at the ready. The heat of your peppers (and strength of your garlic) may vary, so taste liberally and adjust accordingly.
6 oz (190 g) red chili peppers (cayenne, Holland, red jalapeno)
3 garlic cloves, peeled and trimmed
1 tbsp (15 ml) chicken oil or fragrant oil (vegetarian), hot
1⁄2-1 tsp (2.5-5 ml) salt
1-2 tsp (5-10 ml) sugar
2-3 tbsp (30-45 ml) fresh lime juice
1. Using a mortar and pestle or a food processor, combine chilies, garlic and shallot until they form a loose paste.
2. Add hot oil and stir until well mixed. [Note: I like to do this in a small jam jar: seal the lid tightly and shake vigorously.]
3. Add salt, sugar and lime juice. Mix well. Adjust to taste.