Essence of Chilies

Pick one chittack or two ounces of the best dried Patna chilies; expose them to a hot sun for an hour; then pound them to as fine a powder as possible; put the powder into a stoppered bottle with a teaspoonful of salt, pour over it as much vinegar only as will form a limp paste, and expose it to the sun for a few days; then pass it through muslin, adding to it as much more vinegar as will reduce it to the consistency of some thick sauce.

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