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Place all the necessary components into an efficient blender or a tiny blender and pulse while completely smooth.
Put it on noodles or chili rice, or use it as an accompaniment for a rolling sheet.
Move the blend into a large pot, whisk in the glucose, and heat it before it boils.
Next, reduce the fire and let it simmer for 2–3 moments.
In a small basin, combine the two cups of water with the cornstarch, stirring to dissolve.
Once the sauce has thickened to the proper consistency, mix it into the chili sauce and stew for an additional one to two minutes.
Conserve leftovers in a sealed container for up to a week.
Notes:
Gives the condiment a beautiful crimson hue. For a stronger race, you may also use a tablespoon of ajvar, a small amount of beet juice, or paprika powder.
Nutritional facts:
Carbohydrates: 7.4 g.
Fiber: 0.2 g.
Protein: 0.2 g.
Sugar: 6.2 g.
Calories: 31 kcal.
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