Preparation time: 20 Minutes
Makes: 125 ml bottle or more
200 gm lal mirch (red chillies), small and fresh
250 ml vinegar
3 small cloves lahsun (garlic)
A pinch or sodium benzoate
1 tsp salt
Wash and dry the lal mirch. Soak them in vinegar, salt and lahsun. Extra vinegar maybe added to completely cover the chilles. Soak them for 24 hours stirring once or twice with a dry wooden spoon.
Grind the chillies in a blender adding small quantities of venegar at a time. Make a nearly fine paste, strain in a clean dry, glass bowl.
Take the residue back into your mixer adding some more vinegar. Strain the pulp out till there is no more left.
Add a pinch of sodium benzoate and bottle it.
This can last a refrigerator for up to 2 years. A drop is enough for a cup of soup and 1 tsp added to tomato sauce will taste like hot tomato sauce.