Instructions: Heat 1/4 cup of chicken broth in a large saucepan. Add serrano peppers, onions, garlic, and ginger. Saute until onions are soft, about 5 minutes.

Add remaining ingredients. Heat to a boil. Lower heat; simmer 20 minutes.

Let cool. Pour mixture into blender and add 1/4 cup of chicken broth.

Yields 3 cups. Puree until smooth. Sauce can be refrigerated for a week or frozen for up to two months.

NOTES : "Balti- basically, a stir-fried curry- originated with a nomadic people in
India. Now its the most popular dish at hot Indian restaurants in
England. "Balti houses" are more popular in England than in India, where
the cuisine is so regional. It supposedly comes from the Baltistan
region in northern India- its now part of north Pakistan- where the people
were nomadic and carried minimal cooking equipment."

make it low
fat. We had this for dinner last night- it was very good and not as spicy
as you might imagine. I froze the remaining Balti sauce, and next time,
instead of using chicken, I will substitute garbanzo beans and/or potatoes.

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