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Ingredients

  • 6-8 Austchilli Red Cayenne Chillies OR 10-12 Austchilli Birds Eye Chillies
  • 6 cloves garlic, finely
  • 1/4 cup rice vinegar
  • 1tablespoon sugar
  • 3 tablespoons sesame oil
  • Salt, to taste

Method

  1. Blend all ingredients in the blender until you get an almost smooth paste.
  2. Add salt and vinegar to suit your taste (this is the preservative).
  3. Put finished sauce in a glass jar with an airtight lid and allow to rest for two days.
  4. Refrigerate the sauce on day 3.
  5. The sauce will last for about a month refrigerated.
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