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CHILLY SAUCE


INGREDIENTS:

1 kilo green chilies

100 grams sugar

50 grams salt

8 ml. Acetic acid (vinegar)

1 gram sodium benzoate


PREPARATION:   

Wash chilies. Mix salt and keep over night. Keep on gas till they are cooked.

Strain them through a fine shift. Add sugar and boil till it thickens.

Remove from the gas and add acetic acid and sodium benzoate dissolved in a little water. Fill in sterilized boiled bottle. It can be kept for one year.