Chilli Ginger Sauce

This sauce is from Madagascar, and was posted for ZWT7 - Africa. It is a delicious spicy sauce, which is simple to make. I used it as a marinade for chicken breast fillets, and cooked them on the grill plate. I also used a little extra on the side. It went perfectly with the chicken, and I think it would team well with most meats, firm fish, even prawns..the possibilities are endless!

• Ready In: 25 mins
• Yields: 2 cups

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

Directions

1. Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
2. Remove from the heat and allow to cool.
3. 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.
4. Can be used as an ingredient in recipes or as a condiment.