Recipe courtesy Sharon Cayton
Show: FoodNation With Bobby Flay
In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic and saute until tender, about 5 minutes. Add all remaining ingredients. Cover and simmer until slightly thickened, stirring occasionally, about 25 minutes. Season with salt. Can be made 1 week ahead. Cover and refrigerate or can for longer storage.
Makes 10 servings.