This recipe is adapted from one by Julie Campoy in her book Julienne. The original called for more Asian chili garlic sauce which is very spicy. Since my wife doesn't care for really hot spices I cut back on it some. For me the more heat the better; but like they say--"Happy wife, happy life."
This sauce is good on almost anything. It can be used hot as a finishing sauce or cold it makes an excellent glaze for grilled fish, chicken, pork or beef.
The sauce stores well refrigerated and freezes well if made in larger batches.