Leftovers make a grat condiment for curries,cold meats and sandwiches.It should have a bit of bite to it,but the amount of Asian chili sauce needed will depend on the heat of your chili.Keeps for a month refrigerated.
- 2 cups canned tomatoes chopped
- 1 tsp seeded and chopped red chili
- 1 tsp chopped garlic
- 2 tbsp ginger,chopped
- 2 tbsp fish sauce
- 1 cup brown sugar
- 3/4 cup red wine vinegar
- 1/2 tsp Asian chili sauce,optional
fish sauce,brown sugar and red wine vinegar in a saucepan over medium-high heat and bring to boil,stirring occasionally.Turn heat to simmer and
simmer gently for 40-45 min.or until dark red and thick.
Add chili sauce and cook 2 min.longer
to blend flavours.Season with salt to