200 gms Kashmiri chilies
8 cloves of garlic
2 tsp. sugar
½ cup vinegar
½ cup oil
1 tbsp. sesame oil
1 tbsp. salt
1 tbsp. soy sauceMethod:
1 Wash and clean chilies. Remove dried stalks. Take the Kashmiri chilies and soak them in water. Cook in the microwave at full heat for 5 minutes.
2 In blender puree the chilies and garlic cloves together
3 In a heavy bottom pot heat vegetable oil and sesame seed oil. Add chilie and garlic puree, vinegar, sugar, salt and soy sauce.
4 Let the mixture simmer for about 5-10 minutes.
5 Cool the sauce and put it in a jar and store in refrigerator.
TIPS: When the mixture is simmering in oil, let the water/vinegar evaporate and the oil start floating on top.
When correctly cooked you can store it in the refrigerator upto 3 months.