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