Ingredients:
- 250 g fresh red chilies (mild or hot, depending on your preference)
- 150 g fresh garlic cloves
- 2 tsp olive oil (instead of 120 ml cooking oil)
- ½ tsp salt (instead of 1 tbsp – to reduce sodium)
- 2 tsp apple cider vinegar (or white vinegar)
- ½ cup water (to blend smoothly without needing excess oil)
Instructions:
Instructions:
- Wash chilies, remove stems, and roughly chop them.
- Peel garlic cloves.
- Add chilies, garlic, salt, vinegar, and water into a blender. Blend until smooth or slightly chunky (depending on texture preference).
- Heat 2 tsp olive oil in a non-stick pan.
- Pour the blended mixture into the pan, stir, and cook on low heat for 5–7 minutes until the raw garlic smell is gone.
- Let cool and store in a clean glass jar. Keep refrigerated.
- Wash chilies, remove stems, and roughly chop them.
- Peel garlic cloves.
- Add chilies, garlic, salt, vinegar, and water into a blender. Blend until smooth or slightly chunky (depending on texture preference).
- Heat 2 tsp olive oil in a non-stick pan.
- Pour the blended mixture into the pan, stir, and cook on low heat for 5–7 minutes until the raw garlic smell is gone.
- Let cool and store in a clean glass jar. Keep refrigerated.
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