Variation: for a garlicky chili sauce, peel and slice a whole head of garlic. After adding the vegetable oil and cooking for two minutes, add the garlic slices and cook for another 2-4 minutes on medium or medium-high heat. Just enough heat to keep the sauce lightly sizzling but not too hot to burn the garlic. Then add the broad bean paste and cook for another 1-2 minutes before turning off the heat. Cool completely before storing in jars.
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