- 1 Tablespoon vegetable oil
- 8-10 garlic cloves, smashed and peeled
- 1 pound fresh mild green chile peppers (such as Anaheim), rinsed and dried
- 1/2 cup filipino cane vinegar
- 1/4 cup soy sauce
- 1 bay leaf
- Freshly ground black pepper, to taste
- 2 teaspoons sugar
- Heat the oil in a large saute pan over medium-high heat. Add the garlic to the pan and cook until lightly browned on all sides, about 5-6 minutes. Add the chiles to the pan, and toss to coat with the oil and garlic.
- Add the vinegar, soy, bay leaf, and black pepper to the pan and stir to combine. Bring liquid to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the chiles soften and shrivel.
- Uncover the pan, add the sugar, and stir to combine. Allow contents to simmer until the sauce thickens slightly, about 5 more minutes. Taste the sauce and add additional seasoning if necessary.
- Serve immediately as a side dish with steamed white rice.
Source: Burnt Lumpia
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