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Ingredients
3 cups diced chili peppers
8 cloves of garlic
1 teaspoon fresh ginger
1/2 cup lime juice
2 tablespoons white vinegar
1/2 small white onion
4 tablespoons oil
Direction
Put all ingredients in a blender or food processor except for oil and vinegar
Process until smooth but not too liquid
Put oil on the deep frying pan in a high heat
When the oil is heated but not too hot add the mixer and cook for 5 minutes.
Reduce the heat to med/low and cook for another 20 to 25 minutes or until there is no more lime juice. Stir occasionally
Add the vinegar and cook again for 10 to 15 minutes
Let it cool before you put in a clean and dry glass bottle or container. There is no need to refregirate it unless the weather is too hot. It can be kept in a room temperature for two weeks and in a refrigerate for up to two months.
Best to eat with sandwiches, burgers, sauces, stews and anything you want a little spicy.
