2 large garlic cloves, coarsely chopped
1 1/2-inch piece of fresh ginger, coarsely chopped
2/3 cup of apple cider vinegar
3/4 cup of sugar
2/3 cup of water
2 tablespoons of crushed red pepper flakes
1/4 teaspoon of salt
Fine chopped the chiles, the garlic, and the ginger.
In a bowl blend the vinegar, the sugar, and the water.
Place the chopped vegetables in a bowl and add the vinegar mixture. Stir everything well.
Transfer everything to a heavy saucepan over high heat.
Add the red pepper flakes and the salt and stir until the sugar is dissolved.
Bring the mixture to the boil. Reduce the heat to medium-low and simmer. Stir the mixture frequently so the sauce doesn't stick to the bottom of the pan.
Heat for 20 minutes or so, until the sauce is thickened.
Transfer the sauce to a bowl and allow it to cool. Stir the cooling sauce several times.
When it is ready, serve with egg rolls or wontons.
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