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.
Total Time
20min
4.5
2 Ratings
Author: Lady and Pups
Servings:
2
Ingredients
•
1
cup
Red Chili Peppers
, de-stemmed
or Red Jalapeños
•
3/4
cup
Green Chili Peppers
, de-stemmed
or Green Jalapeños
•
11
tsp
Small
Asian Red Chili
, de-stemmed
•
1/2
cup
Perilla Leaves
•
5
cloves
Garlic
•
1
Tbsp
Fresh Ginger
, grated
•
1/2
cup
Canola Oil
•
3
Tbsp
Fish Sauce
•
as needed
Ground White Pepper
•
as needed
Granulated Sugar
•
as needed
Rice Vinegar
Cooking Instructions
1.
Wash the Red Chili Peppers (1 cup), Green Chili Peppers (3/4 cup), and Asian Red Chili (11 tsp) and finely dice them.
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).
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 (as needed) in a sauce pot.
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.
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.
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 (as needed) and Rice Vinegar (as needed).
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.
8.
It will keep inside the fridge for up to 2 weeks.
Nutrition Per Serving
CALORIES
630
FAT
57.6 g
PROTEIN
4.2 g
CARBS
25.3 g
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