Step 1

Place red jalapeños, shallots, garlic and oil into mixing bowl and chop 10 sec/speed 5. Scrape down sides of mixing bowl with spatula. Place simmering basket instead of measuring cup onto mixing bowl lid and sauté 15 min/212°F/speed 1. Carefully remove simmering basket and set aside.

Step 2

Add tomato sauce, vinegar, sugar and fish sauce, place simmering basket instead of measuring cup onto mixing bowl lid and cook 7 min/212°F/speed 2.

Step 3

Scrape down sides of mixing bowl with spatula, insert measuring cup and cook 5 min/195°F/speed 2, then increasing speed gradually, purée 30 sec/speed 4 -6.

Step 4

Strain through a fine-mesh sieve. Pour into bottles and refrigerate.