|Red Chili Glaze|
In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%. Add brown sugar, soy sauce, salt and tomato paste and bring back to a simmer for 3 minutes. Remove from heat and whisk in butter chunks one at a time.
This sauce goes well with pork, lamb, and game birds as well as venison. It will hold for wo weeks in the refrigerator.
From: chef Jeff Blank at "Hudson's on the Bend" restaurant in Austin, Texas
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