Stop

Not yet a new equinox

 and summer rentals have ended...

...I want to keep the heat alive

Chili Sauce – yields 2½ cups

¼-pound yellow or red Thai chilies

1-inch piece of ginger – peeled

1-tablespoon turmeric

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.