Mizoram Mizo Chilli Sauce Fresh Hot Local Condiment Table

Ingredients

• 6 to 8 fresh red or green Mizo local chillies (or any small hot chilli — adjust quantity to heat tolerance)
• 4 garlic cloves
• 1 tsp ginger — roughly chopped
• 1 tbsp oil
• 1/4 tsp salt
• 1 tsp lemon juice
• 2 tbsp fresh coriander or spring onion

Method

1. Dry-roast fresh chillies in a pan or over a flame until slightly blistered and charred in spots.
2. This adds smokiness and mellows some of the raw sharpness.
3. Dry-roast garlic cloves in a dry pan until golden.
4. Cool briefly. Blend roasted chillies, garlic and chopped ginger together to a coarse paste.
5. Not completely smooth — keep some texture.
6. Add oil, salt and lemon juice. Blend once more briefly.
7. Taste — the Mizo chilli sauce should be genuinely fiery, pungent and fragrant.
8. Add fresh coriander or spring onion. Stir.
9. Serve as a table condiment alongside every Mizo meal.