Not yet a new equinox
and summer rentals have
...I want to keep the heat
Chili Sauce – yields
1-inch piece of ginger – peeled
1-tablespoon amchoor powder
2-tablspoons kosher salt
10 clove spikes
1½-cups white distilled vinegar
Trim the stems from the chilies. Place all the ingredients in a blender, and process until very smooth – keep it running for a few minutes. Shut it off and run it for a few minutes longer.
Place in a clean glass jar, and refrigerate for about 4 weeks before using.