This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

 

Ingredients

• 15 red jalapeños, seeds and stems removed, quartered

• 2 medium onions, peeled and quartered

• 2 tablespoons grated ginger

• 1 tablespoon vinegar

• 1/4 cup vegetable oil

Instructions

Add the jalapeños, onions, and ginger to a blender or food processor and process to a smooth paste, adding a little water if necessary. Transfer to a bowl and mix in the vinegar.

Add the oil to a saucepan and heat until quite hot and stir in the paste, mixing well. Reduce the heat and simmer until the paste thickens. Take care that the paste does not burn. Simmer for about 10 minutes. Remove, cool, and store in clean jars.

Yield: About 3 cups

Heat Scale: Hot