Chilli Ginger Sauce - cooking recipe

Ingredients

60 ml tomato paste
240 ml white vinegar
240 ml cold water
12 small chilies, chopped
3 tablespoons ginger, grated
3 tablespoons garlic, crushed
1 onion, chopped
2 teaspoons salt
1 tablespoon thyme, chopped

Preparation

Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
Remove from the heat and allow to cool.
Transfer to a food processor or a blender and process to a puree. Keeps for many weeks if stored in an airtight container in the fridge.
Can be used as an ingredient in recipes or as a condiment.