Ginger and Garlic Chili Sauce
10 red chilies, cut into sections
5 bird's eye chilies
2 inches of ginger, sliced
1/2 bulb of garlic, peeled and sliced
4-5 tbsp calamansi juice
Salt to taste
Brown sugar to taste
1. Place red chilies, bird's eyes chilies, ginger and garlic in a food processor and process until roughly ground. Add calamansi juice and blend well. Add salt and sugar to taste. Transfer to glass jar and cover tight. You can keep the chili sauce in the refrigerator for up to few days.
You can keep the chili sauce in the refrigerator for one day to develop flavors. On the next day, taste the chili sauce and adjust with more salt and sugar if needed.
This post is linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.