Hubby said we must top up the chilli already… it’s running out.. so he bought back 600g of chilli padi and with some garlic, ginger, vinegar, sugar, salt it yield 1L of chilli sauce…
(P’s: I didn’t measure the exact amount so don’t ask me for exact recipe)
It can be kept up to months if you handle with care while you use it.
Some people add water but I doesn’t. So it’s individual preference.
This doesn’t need any cooking after blending.
27/9/15
I must be mad to agree to make it EVEN more spicier to make it more concentrated. Now my fingers are suffering from the burning effect of chilli padi.
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