Chili Sauce

Ingredients

• 6 small red chilies
• 4 Garlic cloves
• 4 red bell peppers
• 1 tbsp freshly grated ginger
• 2 shallots
• 30 ml fish sauce
• 1 small can chopped tomatoes (400 g)
• 225 g brown cane sugar
• 100 ml sherry vinegar

Instructions

1. 1.

   Wash the chilies, cut them lengthwise, remove seeds and white membrane. Peel the garlic. Wash the bell peppers, clean, halve, remove seeds and white skin. Peel the shallots. Dice the vegetables finely or blend into a smooth puree as desired.

2. 2.

   Add ginger, fish sauce, tomatoes, sugar and vinegar to a pot, bring to a boil and simmer while stirring occasionally for about 45 minutes until the sauce thickens.

3. 3.

   If desired strain through a sieve, pour into jars and seal tightly in the refrigerator. Keeps at least 2 weeks.