- 8-10 Chillies chopped
- 8 Cloves of Garlic
- ½ Cup coarsely chopped ginger ( I recommend grating it)
- ¼ Cup neutral oil (sunflower)
- Finely grated zest 2 lemons or limes
- ½ cup water
- 2 tbls sugar
- 2tsp soy sauce
- ½ tsp salt
- Ground pepper to taste
Puree chilli, garlic, ginger and oil to a paste.
Cook the paste in a non-stick pan for about five minutes on a medium heat.
Add water, sugar, salt and cook until it starts to stick slightly about 10 minutes.
Add ground pepper to taste.
Put into a jar, it will keep for about 2 months in the fridge. Add to cooking, sandwiches etc..