Tomato Garlic Dipping Sauce

This is a Syracuse-local recipe, scaled down from here. The goal is to match Cheeky Monkey’s sauce – I think we’re 80% of the way there but there is still some tweaking to do.

1.8 cupsolive oil (not extra virgin)
4.66 tbspminced garlic
4pickled thai chilis, seeds removed
2.33 tbspasian chili oil
3.2 tbsphoney
28 oz cancrushed tomatoes (Sclafani, by Don Pepino, not Gus Sclafani)
1.33 tspkosher salt

Put the garlic and olive oil in a saucepan, and heat to medium low.

Cook the garlic until it turns golden brown, and then remove from heat. Add the chili oil, thai chilis, and a few ounces of the crushed tomatoes to a cup and puree with an immersion blender. Add the crushed tomatoes, blended chili mix, honey, and salt to a large bowl. Slowly pour the oil from the saucepan into the bowl, leaving the garlic in the saucepan. Use the immersion blender, and blend until oil is fully incorporated. Stir in the garlic by hand, and refrigerate for at least 3 days.