Instructions:
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Wash chilies, remove stems, and roughly chop them.
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Peel garlic cloves.
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Add chilies, garlic, salt, vinegar, and water into a blender. Blend until smooth or slightly chunky (depending on texture preference).
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Heat 2 tsp olive oil in a non-stick pan.
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Pour the blended mixture into the pan, stir, and cook on low heat for 5–7 minutes until the raw garlic smell is gone.
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Let cool and store in a clean glass jar. Keep refrigerated.
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