Chile Garlic Sauce

• 6 ounces hot or medium-hot red chiles, such as cayenne, Fresno, habanero, Holland, jalapeno, serrano, or Thai, chopped
• 3 or 4 cloves garlic, chopped (use less for the raw version)
• 1/2 teaspoon salt
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons distilled white vinegar

1. Put the chiles, garlic, salt, sugar, and vinegar in an electric mini-chopper or food processor.
2. Grind to a coarse texture.
3. Take a whiff ; it should make you sweat a bit.
4. Taste and adjust the flavor with extra salt for depth or sugar to mitigate the heat.
5. For an uncooked sauce, simply transfer the sauce to a jar and let it stand for at least 30 minutes to blend the flavors before using.
6. For the cooked version, transfer the chile mixture to a small saucepan.
7. Bring to a vigorous simmer over medium heat, then lower the heat to gently simmer for about 5 minutes, or until the sauce no longer smells raw.
8. Remove from the heat and set aside to cool.
9. Transfer to a jar.
10. Refrigerated, the sauces keep well for a good 6 months.

red chiles, garlic, salt, sugar, white vinegar

Taken from www.epicurious.com/recipes/food/views/chile-garlic-sauce-379818 (may not work)