Step 1

Place chili’s, garlic, salt, sugar and vinegar in a food processor and process until finely chopped.

Step 2

In a heavy bottom pan heat ½ cup of oil on medium heat and add the chili garlic mixture. Increase heat to medium high and cook for 8-9 minutes; stirring often to ensure it doesn’t burn. Once you can see all of the water has evaporated and the mixture has gone from a runny pink sauce to a thick red chili paste, it’s ready.

Step 3

Add in additional oil, mix, turn off heat and let cool.

Step 4

Once cool, pour and store in clean jar. Refrigerate if not using within a few days.