Thinly mince the Garlic Cloves.

Wash the Yellow Chili with plenty of water.

Thinly mince the Yellow Chili. If you want the sauce really spicy you can also include the seeds; if not, make sure you only work with the skin.

Cut one quarter of an onion and thinly mince it.

Peel one Ginger Root and mince one ounce.

Take a glass container and boil it in water. You want to have a completely sterilized container to ensure your sauce lasts longer.

Add the minced Garlic.

Add the minced Yellow Chili.

Add Salt to taste.

Add Black Pepper to taste and the minced Onion.

Add the minced Ginger Root.

Fill half of the container with White Vinegar.

Fill the other half with cooking oil. Shake it well until completely mixed and let it rest for a day before enjoying it!