Garlic Sauce

Yield: 1 recipe

1/2 c Water
1/2 c White vinegar
1/2 c Sugar
1 ts Chili paste
2 ts Garlic, finely chopped
1/2 ts Salt

Combine all the ingredients in a stainless steel pot. Boil slowly until the mixture is reduced by half. Cool & let it thicken until it is the consistency of unwhipped heavy
cream. Use immediately or store in the refrigerator for up to 2 months. Serve at room temperature.

Serve as a dip for any fried food that may not be particularly sweet in itself. To make a smooth sauce, blend the ingredients in a blender before cooking.