Ingredients

• 250 grams Chili (Siling Labuyo)
• 150 grams Garlic (3 large heads)
• 3 cups cooking oil
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons vinegar
• 1 teaspoon ground black pepper
• 1 tablespoon oyster sauce (optional)

Instructions

1. Begin by washing the chilies, then removing the stalks. Place the chilies in a blender along with the garlic and cooking oil.
2. Pulse the ingredients in the blender until they are finely chopped, taking care not to over-blend. The mixture should resemble tiny bits rather than a smooth paste.
3. Transfer the blended mixture to a large pan and cook over low to medium heat. Stir continuously for approximately 20 to 25 minutes until the chili undergoes a noticeable color change.
4. Once the chili is cooked, add sugar, salt, black pepper, and oyster sauce (if using). Stir the mixture until all ingredients are well incorporated.
5. Pour in the vinegar but refrain from stirring for the first 3 minutes. This helps to eliminate the “raw taste” of the vinegar.
6. After 3 minutes, stir the mixture and continue cooking for an additional 20 minutes until the flavors meld together beautifully.
7. Once the sauce is cooked to perfection, remove it from the heat and allow it to cool completely. Transfer the chili garlic sauce into a clean, dry jar with a secure lid.