Chili Sauce

Ingredients

  • 5 (about ¼ lb. / 113 g.) Long red chilies or other hot red chilies, roughly chopped
  • 1 Tbsp. finely grated ginger
  • 4 cloves Garlic, finely minced
  • 2 Tbsp. Distilled (white) vinegar and/or lime juice
  • ½ tsp. Granulated sugar
  • ½ tsp. Kosher salt
  • ¼ cup Chicken broth (use from poaching chicken)

Method

  1. If using a mortar: Pound or puree chilies, ginger, garlic in mortar until a paste is formed. Add vinegar, sugar, salt and broth; mix until dissolved. Taste and adjust seasoning with salt, sugar and vinegar.
  2. If using a minifood processor or blender: Combine chilies, ginger, garlic, vinegar, sugar, and salt. Pulse until a semi-smooth paste is formed. Transfer to a bowl; add broth, and mix until dissolved. Taste and adjust seasoning with salt, sugar and vinegar.

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