250 grams green or red chillies with stems
3 medium onions
peeled and quartered
freshly crushed ginger
10 tablespoons of
Please note that all spoonful measures are flush spoonfuls.
Blend to a smooth paste the chillies,
crushed ginger and the onions. Put in a bowl and mix well with
the white vinegar.
Heat a deep saucepan and pour in the
oil. Allow to simmer and add the chilli paste. Mix well, allow
to simmer for three to five minutes. Stir cook all the time to
prevent burning and until well blended. The secret is allow all
the moisture within the paste to evaporate without overcooking
the chilli paste.
Allow to cool and put in clean jars. Top
up with vegetable oil and place in the refrigerator for storage.
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