In a hot wok or deep pan set over high heat add 2 tbsp avocado oil, followed by your chilis, onion, shallots, tomatoes and garlic cloves. Char them until the edges are browned. Remove from stove. Transfer to a blender or food processor.

Blend on high until the ingredients are grounded finely.

Pour the ingredients into the same wok or pan (I would recommend doing this outdoors on a portable stovetop to prevent inhaling hot chili smoke which can lead to a coughing fest!)

Bring the liquid to a boil and add ½ cup avocado oil, sugar, salt and chicken powder. Stir to mix. Allow this to simmer on low heat for 10 minutes uncovered.

Allow this to cool and transfer to a mason jar. Serve as a condiment with your favourite dish!