Singapore Chili Sauce
How to Make It
1
Rinse and drain fermented black beans.
2
Cut stems and seeds from chiles (leave some seeds in if you want it spicier).
3
Mince chiles in a food processor.
4
In a bowl, smoothly blend cornstarch with 1/2 cup chicken broth; then blend with remaining broth and the ketchup.
5
Stir in beans and chiles.
*Salted fermented black beans contribute a complex pungency; find them Asian markets and online; or use 1/2 cup soy sauce.
Ingredients
½ cup salted fermented black beans*
18 fresh red or green chiles, such as Thai, serrano, Fresno, or jalapeño
1 ½ tbsp cornstarch
6 cups reduced-sodium chicken broth, divided
2 cups ketchup
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