5 (about ¼lb. / 113g.) Long red chilies or other hot red chilies, roughly chopped
1Tbsp. finely grated ginger
4clovesGarlic, finely minced
2Tbsp.Distilled (white) vinegar and/or lime juice
¼cupChicken broth (use from poaching chicken)
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.
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.