The vegetarian recipe for ‘Ginger and Chili Sauce’:
servings – 4 to 6
- 10 fresh chilies (cut into small sections)
- 1 small portion or 50 g fresh ginger (dice)
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp sesame oil
- 6 limes (squeeze the juice)
- 1/2 cup water
- Place all the ingredients in a blender.
- Puree until smooth and fine.