Ingredients for chili garlic sauce. Soak both type of chilies into water over night. Grind it and make a nice chili paste then strain the paste using strainer to remove the seeds. Keep it aside.
Heat oil in a pan at medium heat. Add ginger & garlic, saute until garlic gets slightly golden brown.
Add chili paste, and tomato puree in to it. Cook it for 5 minutes at medium heat. Add tomato ketchup, soy sauce, pinch of ajinomoto (MSG), sugar, salt to taste & vinegar. Saute for 3 minutes.
Turn off the heat. Chili garlic sauce is ready to be served with momos or other snacks or appetizer. It can be stored in fridge up to 2-3 weeks.