Ingredients:
- 6 heads of garlic, peeled and grated
- 10 pcs dried birds eye chili
- 3/4 cup vegetable oil (I use olive oil)
- 1 tbsp cayenne pepper, more if you want it spicy
- 2 tsp salt
- 2 tsp chicken bouillon
Directions:
- Place the dried chili in a bowl. Add boiling water and cover. Let it soak for an hour or until it softens.
- Discard the water and puree the chili until it has a coarse texture. Set aside.
- In a heated deep pan, add the oil and garlic. Stir for a few minutes.
- Add the puree chili, cayenne pepper, salt and chicken bouillon.
- Stir until combined. Lower the heat (lowest setting) and let it simmer for an hour. Make sure to stir every 10 minutes to make sure the bottom doesn’t burn.
