12 birdpeppers (chiltepíns or piquins), crushed
3 tablespoons freshly ground ginger
3 tablespoons freshly minced garlic
1 medium onion, diced
¼ cup tomato paste
1 cup white wine vinegar
2 teaspoons salt
1 cup water
1 tablespoon freshly chopped thyme
Mix all ingredients together in a pan. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat, cool, purée in a blender, and place the sauce in a small jar.
Country: Madagascar