Bird's Eye Chili Zesty Hot Sauce

Ingredients

• 2 to matoes
• 2 red peppers
• 16 garlic cloves (the garlic cloves I used were super small)
• 1/2 cup bird’s eye chili (stems removed)
• 1 cup white vinegar
• 2- tablespoon vegetable/olive oil
• 1- tablespoon sugar
• 1- tablespoon salt

Instructions

1. 1

   Char the tomatoes and peppers directly on the gas stove. Once done, let it cool. Next, put the garlic cloves in a pan and dry roast for a couple of minutes. Once done, let it also cool down.

2. 2

   In a blender, add garlic, tomatoes and peppers along with bird’s eye chili. Add ½ cup of water and blend again.

3. 3

   Pour it in a pan along with oil, sugar, salt and vinegar. Bring it to a boil and let it simmer for about 5 minutes. Once cooled completely, taste for salt and add any, if required. Pour the sauce in a container. Cover the container and allow the sauce to age for a few days. It helps the flavors to blend better.

4. 4

   Finally, strain it through a sieve and pour about a tablespoon of the strained mixture back to the sauce.