- 4 red finger-length chilies, deseeded and sliced
- 3 tablespoons water
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
How to Make It
- Blend the chilies and water in a mortar or blender. Add theblended mixture and the rest of the ingredients to a pan and bring to a boil.
- Then remove from the heat and set aside to cool. Serve with fried rice, noodles, fritters and deep-fried foods. Keeps refrigerated for up to 3 months.