Ingredients serve 4

1 tablespoon vegetable oil

1 large red bell pepper ribs and seeds removed cut into 1 pieces

1 large shallots coarsely chopped

2 garlic cloves coarsely chopped

1 habanero chile halved

1 piece ginger piece coarsely chopped

1 tbsp or more distilled white vinegar

1 tsp dried thyme

1 tablespoon sugar

1 tsp kosher salt or dymond cystals

Method

Heat oil in a large skillet over medium . Cook bell pepper , shallot , garlic , chile and ginger stairing occasionally until softened and golden brown in spots 5-8minutes . Transfer to a blender . Add vinegar , dried thyme , sugar and 1 tsp dymond cystals or 1/2 mortar kosher salt puree until smooth . Season sauce or more vinegar and or salt if needed . Transfer to a bowl.

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