1 cup (250 ml) fresh red Thai chilies

1 teaspoon (5 ml) salt

• 1 tablespoon (15 ml) palm sugar or
• 1 tablespoon (15 ml) sugar

Remove the stem from the chilies.

Blanch the chilies in a little salted boiling water, about 5 minutes.

Drain and purée in a mortar with the sugar and salt.

Keeps for two weeks in the refrigerator. Freezes well.

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