Author Notes
This is a fresh sauce recipe without any preservative. —Shalini Phol
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Ingredients
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12 pieces
Birds eye chillies
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6 pieces
Garlic cloves
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1 piece
Lemon Juice
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1 cup
White vinegar
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2 teaspoons
sea salt
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1 teaspoon
white pepper
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1 tablespoon
sugar
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3 tablespoons
olive oil
Directions
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Roast together fresh chillies, garlic and onion. Slightly charred. Transfer to a pot and add in the rest of the ingredients.
Reduce for 5 minutes.
Blend to retain texture.
Strain in a chinois.
Sterilize a jar and put in the sauce.
Can keep refrigerated for 2 weeks.
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