Prenzel Chilli Sauce

Use this wonderful sauce with vegetables, or as a hot sauce for meat. Makes approx 6 cups.

INGREDIENTS

• 24 red chillies, mild dried
  
• 2 Tbsp Prenzel Chilli Infused Rice Bran Oil
  
• 2 Tbsp Prenzel Garlic Infused Rice Bran Oil
  
• 1 garlic clove, minced
  
• 6 Tbsp flour
  
• Salt to taste

METHOD

Wash chilllies, stem and seed. Cook in boiling water for 10 min or until soft. Remove and drain (keep the water).

Place chillies and a small amount of the water in a blender and blend until you achieve a pasty consistency (start with a little water and add more as necessary).

Heat both oils in large skillet. Add minced garlic and flour and cook, stirring until flour browns. Add chilli paste slowly to flour and mix until it forms into a smooth paste.

When all the chilli paste is added, bring to a boil, stirring constantly. Cook until it thickens, approx 3-4 minutes.

Thin with water to a thick, saucy consistency.