Chili Sauce

Briefing:

CHILIES! CHILIES! CHILIES!

Make sure you will not touch any of these, otherwise you'll have burnt hands afterwards. You can wear surgical gloves and surgical mask while preparing your CHILI SAUCE. 

SO MANY WAYS TO COOK IT! But i will share the common method and the doable one. 

MILD

CHOP IT IN RINGS

YES, manually CHOP it. 

Or if you have a food processor that has a special setting of slicing in rings, then go ahead.  

CRUNCHY HOT!

SUN DRIED, OVEN DRIED, AIR DRIED....IT'S UP TO YOU., FOR AS LONG AS THERE WILL BE NO MOLDS BUILD-UP. MAKE SURE EVERYTHING ARE DRY AND CLEAN.

CHOP IT IN RINGS. 

SUICIDAL HOT!

MINCED IT! 

USING A FOOD PROCESSOR OR BLENDER OR ANY MACHINE THAT CAN GIVE YOU THESE RESULTS? GO AHEAD!

INGREDIENTS:

1/2 cup Minced Garlic

1 Cup Chilies (Your way)

2-3 Tbsps Brown Sugar

1 tbsp tbsp Soy Sauce

3/4-1 Cup of Corn Oil

Seasoning like "MASTER" or "KNORR SEASONING"

Procedure for MILD AND SUICIDAL HOT: (sticky)

1. Preheat oil.

2. Add all ingredients together, cook in very low heat for 45 mins. 

3. Cool then serve.

Procedure for CRUNCHY HOT: (with crunch and texture)

1. Preheat oil.

2. Add Garlic and Chilies. Toast it. Medium heat. 

3. add the rest of the ingredients. 

4. Cook in med heat for 15-20 mins. 

5. Cool then serve. 

*** Careful not to over cook your garlic, otherwise it will be bitter. 

TIPS:

You can make more yields and transfer in a clean bottle for selling. You can keep these for months! Don't forget to refrigerate after opening to prolong shelf life.