Chilli Sauce


#005

This sauce comes handy when you are cooking Chinese. I add it to soups, gravy or just as a dipping for that extra kick. You can make a big batch and refrigerate for a week.

Ingredients

2 green chilies ( I used serano peppers)
¼ cup vinegar
¼ teaspoon salt
¼ teaspoon sugar


Directions

  • Boil all of them together in a small saucepan for 3 minutes and let it cool.
  • Use blender to make a puree.
  • Makes about 1/3 cup of sauce.



One Comment

  1. Pingback: Hot and Sour Soup ( Indo – Chinese ) | Polka Dots and Curry

Would love to hear from you