Vegetarian Chicken Rice Chilli Sauce

Ingredients: (makes 150g)

100g (6-8) fresh red chilli, seeded and halved

1-2 fresh red chilli padi (optional)

25g ginger, coarsely chopped

1 tablespoon white rice vinegar or distilled white vinegar

5 tablespoons (6-8 limes) freshly squeezed kalamansi lime juice

1-2 teaspoons sugar

½ teaspoon salt

Method:

1. Puree the chilli and ginger in a blender or food processor until it is smooth.

2. Transfer the mixture to a glass container, add vinegar, lime juice, sugar and salt. Mix well and store in the refrigerator until ready to serve.

Tip

1. Serve with light soy sauce if desired. Dilute with water or lemon juice if the chilli sauce is too thick upon serving. Stock can be added to make it tasty.

2. Do not add any chilli padi if a milder flavour is preferred.

3. To prepare fresh chilli, rinse them under water and cut them lengthways. Remove and discard the seeds using a knife.