Balado Sauce

Yield: 1 cup

Recipe by Lynmar Estate Chef David Frakes

Ingredients

• 2          T             Avocado Oil
• 2        ea              Shallots, chopped
• 4        ea              Red Chili Peppers, stemmed, seeded, chopped
• 1       Lg              Tomato, chopped
• 1        ea              Lime (juice only)
• 1         T              Sugar
• To taste              Salt

Instructions

1.  Place the avocado oil in a large skillet and warm it over medium-high heat.
2.  Add the shallots, chilies, and tomato and stir-fry until the shallots have softened, about 4 minutes.
3.  Stir in the lime juice, sugar, and salt and then transfer the sauce to a blender and blitz until smooth.  If the sauce is too watery for your liking, place it in a saucepan and cook over medium-low heat until it has reduced to the desired consistency.
4.  Use as desired or store in the refrigerator.