Miss Jones' Sriracha Sauce

15 cloves garlic

1 pound dried red chilies

2 cups vinegar

1/4 cup salt

1/2 cup sugar

2 cups water

1/2 cup tomato paste

1. In a heavy-bottomed pot, bring all the ingredients to a boil. Lower heat to medium, then cook for 20 minutes or until liquid has reduced by half.

2. Cool slightly, then transfer the mixture to a blender, in batches if necessary; puree until smooth. Cool completely, then serve with grilled meats.

-- Grace Nguyen and Chad Newton, Asian Box