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{{#seo:
|title=Chinese chilli and ginger sauce a Chinese recipe
|titlemode=replace
|keywords=#chillies #chinesechilliandgingersauce #cornflour #gingerpowder #ricevinegar #vinegar #sterilised #ginger #redchillies #chilli #maltvinegar
|hashtagrev=032020
|description=This is a Chinese-style chilli and ginger sauce, of the type you are often served in Chinese restaurants. If you grow your own chillies, this is a
}}

{{Template:AdvancePreparation}}

This is a Chinese-style [[Chilli|chilli]] and [[ginger]] sauce, of the type you are often served in Chinese restaurants.

If you grow your own [[Chillies|chillies]], this is a great recipe to use them in.

{{recipesummary
|TotalCalories = 286
|PortionCalories = 11
|DatePublished=27th October 2012
|Author=Chef
|ImageComment = Chillies at West Dean Chilli Fiesta
|Servings = Servings: 24 - Makes one 350 g (12 oz) bottle of [[Chilli sauce]]
|Difficulty = 2
|TotalTime = 12 hours 15 minutes
|PrepTime = 12 hours 15 minutes
|CookTime = None
|Image = [[Image:Capsicum0.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Spicy dip''

3.8/5

Quire unusual too.

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
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</table>

{{RecipeIngredients
| 125 ml (4 oz) white Chinese [[Rice vinegar|rice vinegar]]
| 225 g (8 oz) fresh [[Red chillies|red chillies]]
| 1 teaspoon of [[ginger powder]]
| 1 teaspoon white [[Granulated sugar|granulated sugar]]
| 1 teaspoon [[Sea Salt|sea salt]]
| 1 teaspoon [[Cornflour|cornflour]]
}}
===Method===

{{RecipeMethod
| Remove the stalks from the [[Chillies|chillies]].
| Slice in half, lengthways and remove the [[Seeds|seeds]] and any white pith.
| Leave the [[Chillies|chillies]] soaking overnight in the [[Salt|salt]] and [[Vinegar|vinegar]].
| Pulse to a purée in a [[Food processor|food processor]].
| Add the [[ginger powder]], [[Cornflour|cornflour]] and [[Sugar|sugar]] and adjust the consistency to your liking with a little water. Pulse to mix.
| Pour into a [[Sterilised|sterilised]] bottle.
| This will keep forever!
}}
===Variations===
If you don't have white Chinese [[Rice vinegar|rice vinegar]] you can use white distilled [[Malt vinegar|malt vinegar]].
==See also==
* [[Chilli sauce|Many other chilli sauce recipes]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Chinese recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Accompaniments]]
[[Category:Oriental cuisine]]
[[Category:Dips and sauces]]
[[Category:Spicy recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]

[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/chillies|#chillies]] [[Special:Search/chinesechilliandgingersauce|#chinesechilliandgingersauce]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/gingerpowder|#gingerpowder]] [[Special:Search/ricevinegar|#ricevinegar]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/sterilised|#sterilised]] [[Special:Search/ginger|#ginger]] [[Special:Search/redchillies|#redchillies]] [[Special:Search/chilli|#chilli]] [[Special:Search/maltvinegar|#maltvinegar]]
</code>

Chinese chilli and ginger sauce - Revision history

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