|Chili powder||6 Tablespoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
Combine cornflour and water in the top of a double boiler.
Place over boiling water.
Cook till thick and transparent.
Remove from heat.
Cool, stirring frequently.
Liquidise together vinegar, garlic, chilli powder, salt and sugar.
It should become a smooth paste.
Combine cornflour and vinegar mixtures.
Pour in a jar.
Cover and keep in refrigerator.
Stays well for about a month.
If desired to keep longer, add preservative dissolved in a little water in proportion of 1 gm. for 1 kg. of the prepared sauce.
Pour in bottles leaving a gap of about 1 inch.
Tightly screw caps.
Store in a cool, dry place.