Chilli Sauce


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.

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