From one of my far-flung writers, Linda Lynton, this recipe is a basic
sauce from northern India and Nepal. She noted: “Although this specific
recipe was given to me by a Patna housewife, some peasants originating
from a remote Himalayan village in Central Nepal and housewives from an
equally remote village in North Bihar gave us the same recipe.” Use it
as a topping for chicken, fish, or vegetables.
1 pound fresh green chiles, such as serranos or jalapeños, seeds and
4 small potatoes, peeled and boiled
1/2 cup white vinegar
1 teaspoon salt
Water as needed
Combine all ingredients in batches in a blender and process to a fine
puree, using water as needed to achieve the desired consistency.