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Southeast Asian Lychee Chili Sauce

3¼ cups Lychee Vinegar
3 cups granulated sugar
3 tsp. salt
½ cup ground red chili powder
3 inch piece fresh ginger root (peeled and minced)
12 cloves garlic (peeled and minced)

1. Place all the ingredients in a saucepan and bring to a boil over high heat.
2. Reduce the temperature and simmer the mixture about 20 minutes, until the raisins are soft and almost pulpy.
3. Pour the mixture, 1 cup at a time, into a blender or food processor and blend into a smooth puree.

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