Chili Garlic Paste

In a blender, combine the peppers, Lee Kum Kee Minced Garlic, salt, sugar and vinegar. Blend on medium speed until chunky. Remove ¼ of the mixture. 

Turn the blender on high to liquefy the remaining contents of the blender. 

Strain the mixture so you are just left with the liquid. 

Add the strained liquid and reserved chunky bits from the removed ¼ mixture to a pot and heat over a medium high heat until warm. 

Mix together the water and cornstarch to create a slurry then add it to the mixture and bring to a boil. Once boiled, remove from heat and allow to cool completely. 

Transfer to an airtight container and use as desired.