1 cup red chilli
1 cup vinegar
12-15 garlic cloves paste
1 tbs salt
2 tbs oil
1/2 cup sugar
1/2 cup tomato ketchup
- To store, transfer the chili garlic sauce to a clean mason jar and seal it. Store in the fridge for up to 1 month.
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~ CALIFORNIAN SPAGHETTI SALAD ~
Dip chillies for 3-4 hours in vinegar then boil tomatoes for 30 minutes after its boiled Remove skins from tomato then grind the tomato to make tomato puree then grind chillies to make chilli puree
In pot add 2 tbs oil and 12-15 garlic cloves paste then fry until it thickens when it thickens add chilli puree from before and fry for few minutes then add tomato puree, salt and sugar and mix well and cook for few minutes Then add 1/2 cup tomato ketchup and mix well and again cook for few minutes more
Its ready to serve now enjoy!!