Sakay

Ingredients

10-12 hot chili peppers (adjust to taste)
4 cloves garlic
1 tablespoon vegetable oil
1 tablespoon ginger, grated
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon vinegar (white or apple cider)
1/2 teaspoon salt (or to taste)
1 tablespoon lime juice (optional)

Instructions

Prepare the Ingredients

Remove the stems from the chili peppers. If you prefer a milder sauce, you can remove the seeds as well.

Blend the Ingredients

In a food processor or blender, combine the chili peppers, garlic, ginger, ground coriander, and ground cumin.

Add the vinegar and blend until smooth.

Cook the Mixture

Heat the vegetable oil in a small saucepan over medium heat.

Add the blended chili mixture to the saucepan and cook, stirring frequently, for about 5-7 minutes until the sauce thickens and the raw smell of the chili peppers fades.

Season and Finish

Stir in the salt and lime juice if using. Adjust the seasoning to taste.

Cool and Store

Allow the Sakay to cool to room temperature.

Transfer to a clean jar or container and store in the refrigerator. It can be kept for several weeks.