Chips With Relish A La Grace

Chop the kachumbari veges and pickles very finely, mix with cold concasse and season with herbal salt. Preferably any additional spices to salt be cooked with the concasse. Let kachumbari be 1 cup.

Add the other sauces and keep adjusting vinegar to desired acidity.

Toss in the fries or you can serve on the side. Perfect as a topping for hotdogs and you can also try on many other foods. Healthy and delicious!