Mexican Sriracha

This is yet another recipe that comes from the cookbook Ama.  When our Food 53 Cookbook Club did this last month, some people complained that there were too many sub-recipes that had to be made in order to make many of the recipes.  That is a fair point, but my spouse is one who loves to make the sub-recipes.  That is his forte as a cook.  So while he was more enthusiastic than I about this at the get go, we wer both quite surprised by just how good it is.  A word of warning though--do not eat it by the spoonful without trying a small taste first.

1 1/2 Tbsp. olice oil
45 gm. arbol chiles, dried
160 gm sliced shallots
1/2 c. (120 ml) tomato sauce
7 garlic cloves
1/2 c. (120 ml) fish sauce
1/2 c. (100 ml) vinegar
3 tsp. sugar
up to 1/2 c. water

Heat oil in a large skillet until hot and shimmering.  Add chiles, shallots, tomato sauce, sugar and garlic.  Cook on high heat about 6 minutes until the chiles soften.  set aside to cool.
Put the now cool chile mixture in a Vitamix with fish sauce and vinegar and blend.  Add water one tablespoon at a time until it reaches the desired consistency (pours but not too thin).
Strain through a fine mesh sieve over a bowl and transfer to a jar.  Use judiciously.