Chili Garlic Sauce (Mirch Aur Lasan Ki Sauce)
2 tablespoons vegetable oil or sesame oil
4 dried red chilies
6 fresh garlic cloves, minced
2 tablespoons white vinegar
¼ cup canned tomato sauce
Pinch of sugar
Yields ¼ cup
Prep Time: 5 minutes
Cook Time: 10 minutes, plus 10 minutes to cool
A perfect accompaniment to Indian Chinese dishes, this sauce keeps for up to a week in the refrigerator.
1. Heat the vegetable oil in a small skillet. Add the red chilies and sauté for about 1 minute or until they begin to change color. Remove the chilies from the skillet and drain on a paper towel. Reserve the oil in the skillet.
2. Add the garlic to the skillet and sauté for 30 seconds. Add the vinegar and tomato sauce and bring to a slow boil.
3. Remove from heat. Add the sugar and let cool for about 10 minutes.
4. In a spice grinder, grind the fried red chilies to a fine powder. Add to the tomato sauce; mix well. Refrigerate, covered, until ready to use.
