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60g fresh red chilies
30g shallots or onions, peeled
30g garlic, peeled
30g fresh young ginger
6 tablespoons lime juice or lemon juice
1 teaspoon rice vinegar
2 teaspoons sugar
1 teaspoon salt
½ cup boiling chicken soup stock
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Method:
Grind the chilies, shallots, garlic and
ginger until semi-fine. Put paste into a bowl and add boiling
chicken stock; stir well before adding lime juice, vinegar, sugar and
salt. Leave it to pickle for at least 1 hour before serving.
This homemade chili sauce keeps in the fridge for up to 1 week.
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