Ingredients
6 1/2 cups olive oil (just your basic cheap kind–I used Wegmans)
1 cup sliced garlic
1/3 to 1/2 cup pickled Thai chiles (depending on how hot you want it)
4 oz. Asian chili oil
2/3 cup honey
96 oz. crushed tomatoes ( of course I used Sclafani!)
1 1/2 tablespoons kosher salt
Preparation
Cook the garlic on medium low in the olive oil until golden ( I used a stock pot). Strain garlic from oil and reserve both. Puree Thai chiles with chili oil in blender–set aside. In stock pot with olive oil, add tomatoes, honey, salt and pureed Thai chiles in chili oil. Puree mixture with stick blender or puree in batches in blender. Whisk in garlic by hand. Store in mason jars in the fridge. Keeps for quite some time–at least 2 months.
