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Ground habanero — extreme fruity heat, hot sauces, salsas
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Italian pasta organized by shape — which sauce belongs with which pasta
Instantly mince garlic without a knife — self-cleaning basket
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Ground habanero — extreme fruity heat, hot sauces, salsas
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Italian pasta organized by shape — which sauce belongs with which pasta
Instantly mince garlic without a knife — self-cleaning basket
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In a saucepan, comine the sugar, water, vinegar, garlic and salt. Bring to a boil over medium heat until the sugar is dissolved. Turn to medium-low and keep cooking until the sauce is a little syrupy (18-25 min). Remove from heat and add the chili sauce--mix well; it will turn a nice amber-orange. Let cool to room temperature, then keep refrigerate in an airtight jar for up to three weeks. When using, heat a little bit until it thins to a slightly syrupy consistency.