Lili’s Cooked Chili Garlic Sauce
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
6 oz hot chiles (ex., cayenne, Fresno, habanero, jalapeno, serrano, Thai, or a combination of them), stemmed and chopped
4 cloves garlic, chopped
1/2 tsp salt
1 1/2 Tbsp sugar
1 1/2 Tbsp distilled white vinegar
Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar and store in the refrigerator.
Makes a scant 2/3 cup.