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RECIPE
11 INGREDIENTS8 STEPS20min

My Favorite Chili Sauce

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.
My Favorite Chili Sauce Recipe | SideChef
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.
Lady and Pups
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
http://www.ladyandpups.com
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Lady and Pups
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
http://www.ladyandpups.com
20min
Total Time
$1.24
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Red Chili Peppers , de-stemmed
or Red Jalapeños
3/4 cup
Green Chili Pepper , de-stemmed
or Green Jalapeños
3 1/2 Tbsp
Small  Asian Red Chili , de-stemmed
5 cloves
1 Tbsp
Fresh Ginger , grated
1/2 cup
Canola Oil
3 Tbsp
1/2 tsp
Ground White Pepper
1/4 tsp
Rice Vinegar
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Nutrition Per Serving

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CALORIES
630
FAT
57.6 g
PROTEIN
4.2 g
CARBS
25.3 g

Cooking Instructions

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Step 1
Wash the Red Chili Peppers (1 cup) , Green Chili Pepper (3/4 cup) , and Asian Red Chili (3 1/2 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 Leaves (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 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 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 8
It will keep inside the fridge for up to 2 weeks.
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Nutrition Per Serving
Calories
630
% Daily Value*
Fat
57.6 g
74%
Saturated Fat
4.4 g
22%
Trans Fat
0.2 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
25.3 g
9%
Fiber
4.7 g
17%
Sugars
7.8 g
--
Protein
4.2 g
8%
Sodium
1701.7 mg
74%
Vitamin D
--
--
Calcium
123.3 mg
9%
Iron
5.4 mg
30%
Potassium
534.8 mg
11%
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