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Chili Garlic Ginger Hot Sauce
From the kitchen of Sharmagne Leland-St. John
10 dry red chilies
2 Italian tomatoes, chopped
5 cloves of garlic, minced
1 big piece of ginger, minced
1/2 celery stick, chopped
1/2 cup chopped onions, chopped
1 tablespoon soy sauce
1 tablespoon oil
1 tablespoon corn starch, moistened
1 cup water
Salt to taste
In a saucepan, mix all the above ingredients
together with the exception of the cornstarch.
Add a cup of water and cook over a medium flame
until cooked. Puree in a blender until smooth.
Reheat the pan, add the puree and then the corn
starch. Simmer until sauce thickens.
Use rubber gloves to protect eyes from chili
pepper on your hands.