Essence of Chilies

Ingredients

• 2 ounces Dried Patna chilies (or other dried red chilies) (Best quality available; about 1 chittack)
• 1 teaspoon Salt
• 0.5 cup White vinegar or distilled vinegar (Divided: first portion to make paste, second to thin to sauce consistency)

Instructions

1. 1Place the dried chilies on a clean surface or tray and expose them to direct sunlight for 1 hour to further dry them out.
2. 2Using a spice grinder, mortar and pestle, or food processor, grind the sun-dried chilies into as fine a powder as possible.
3. 3Transfer the chili powder to a clean glass bottle or jar with a stopper or lid. Add the salt and pour in just enough vinegar (approximately 2-3 tablespoons) to form a thick, limp paste. Stir well to combine.
4. 4Seal the bottle and place it in direct sunlight for 3-5 days, shaking once daily to help the flavors meld.
5. 5Pour the infused paste through a piece of muslin cloth or fine-mesh strainer into a clean bowl, pressing to extract all liquid. Add the remaining vinegar (approximately 5-6 tablespoons) gradually until the mixture reaches the consistency of a thick sauce like ketchup.
6. 6Transfer the finished chili essence to a clean, sterilized bottle with a tight-fitting lid. Store in a cool, dark place or refrigerate. Use sparingly as a condiment.