12 to 15 dry red chillies, soaked in warm water (take fresh
bright red color chillies to get perfect sauce color)
2 tablespoons garlic, chopped
6 tablespoons white vinegar
2 teaspoons sugar
2 tablespoons sesame (til) oil
1 teaspoon salt
1. Drain out all the water from the chillies and discard it.
2. Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
3. Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.
4. Use as a dipping sauce.