This is a dipping sauce to serve with barbequed meat at the table.
You can use only 2 peppers if you want it milder, or up to 6 if you want to crank up the "zip". If you want, you can use the small Asian birdseye chiles instead.
Best made several hours or a day ahead, so flavours can marry. You can store in a covered container in the fridge for up to a week.
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