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SideChef
Recipes
Dairy-Free
My Favorite Chili Sauce

11 INGREDIENTS • 8 STEPS • 20MINS

My Favorite Chili Sauce

Recipe

4.5

2 ratings
The sauce may look universally deadly, but in fact, the spiciness can be easily adjusted by changing the ratio between large long red chilis (vibrant color and mildly spicy), long green chilis (fragrant and medium-spicy) and small Asian red chilis (really, really spicy). The ratio I have used in this recipe will yield the perfect, “intermediate level” spiciness.
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The sauce may look universally deadly, but in fact, the spiciness can be easily adjusted by changing the ratio between large long red chilis (vibrant color and mildly spicy), long green chilis (fragrant and medium-spicy) and small Asian red chilis (really, really spicy). The ratio I have used in this recipe will yield the perfect, “intermediate level” spiciness.
author_avatar
Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com

20MINS

Total Time

$1.24

Cost Per Serving

Ingredients

Servings
2
us / metric
Red Chili Pepper
1 cup
Red Chili Pepper, de-stemmed
or Red Jalapeños
Green Chili Pepper
3/4 cup
Green Chili Pepper, de-stemmed
or Green Jalapeños
Asian Red Chili
3 2/3 Tbsp
Small Asian Red Chili, de-stemmed
Perilla Leaf
1/2 cup
Perilla Leaf
Garlic
5 cloves
Garlic
Fresh Ginger
1 Tbsp
Fresh Ginger, grated
Canola Oil
1/2 cup
Canola Oil
Fish Sauce
3 Tbsp
Fish Sauce
Ground White Pepper
1/2 tsp
Ground White Pepper
Granulated Sugar
1/2 tsp
Granulated Sugar
Rice Vinegar
1/4 tsp
Rice Vinegar

Nutrition Per Serving

VIEW ALL
Calories
630
Fat
57.6 g
Protein
4.2 g
Carbs
25.3 g
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author_avatar
Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com

Cooking Instructions

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step 1
Wash the Red Chili Pepper (1 cup), Green Chili Pepper (3/4 cup), and Asian Red Chili (3 2/3 Tbsp) and finely dice them.
step 1 Wash the Red Chili Pepper (1 cup), Green Chili Pepper (3/4 cup), and Asian Red Chili (3 2/3 Tbsp) and finely dice them.
step 2
Prepare the Fresh Ginger (1 Tbsp) and divide in half. Do the same to the Garlic (5 cloves). Finely chop the Perilla Leaf (1/2 cup).
step 2 Prepare the Fresh Ginger (1 Tbsp) and divide in half. Do the same to the Garlic (5 cloves). Finely chop the Perilla Leaf (1/2 cup).
step 3
Add all the chilis, finely chopped shiso leaves, 1/2 the amount of grated garlic, 1/2 tbsp of grated ginger, Canola Oil (1/2 cup). Fish Sauce (3 Tbsp) and Ground White Pepper (1/2 tsp) in a sauce pot.
step 3 Add all the chilis, finely chopped shiso leaves, 1/2 the amount of grated garlic, 1/2 tbsp of grated ginger, Canola Oil (1/2 cup). Fish Sauce (3 Tbsp) and Ground White Pepper (1/2 tsp) in a sauce pot.
step 4
Cook the mixture over medium to medium-low heat and stir occasionally. At first, liquid would start to emit from the chilis, then it would start to evaporate.
step 4 Cook the mixture over medium to medium-low heat and stir occasionally. At first, liquid would start to emit from the chilis, then it would start to evaporate.
step 5
Continue to cook for 10 min until there is no visible liquid left, then continue to cook for another 3 ~ 4 min to extract more liquid from the chili without turning them into mush.
step 5 Continue to cook for 10 min until there is no visible liquid left, then continue to cook for another 3 ~ 4 min to extract more liquid from the chili without turning them into mush.
step 6
The mixture should have reduced in size and the chilis should be soft. Turn off the heat, then stir in the other 1/2 amount of grated garlic and grated ginger, Granulated Sugar (1/2 tsp) and Rice Vinegar (1/4 tsp).
step 6 The mixture should have reduced in size and the chilis should be soft. Turn off the heat, then stir in the other 1/2 amount of grated garlic and grated ginger, Granulated Sugar (1/2 tsp) and Rice Vinegar (1/4 tsp).
step 7
Let the sauce cool completely then transfer to an air-tight container. Let it sit for at least a few hours to another day to develop flavour.
step 7 Let the sauce cool completely then transfer to an air-tight container. Let it sit for at least a few hours to another day to develop flavour.
step 8
It will keep inside the fridge for up to 2 weeks.
step 8 It will keep inside the fridge for up to 2 weeks.

Tags

Dairy-Free
Lunch
Snack
Shellfish-Free
Dinner
Sauces & Dressings
Thai
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