Chinese chilli and garlic sauce: Difference between revisions
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This is a Chinese-style [[Chilli|chilli]] and [[Garlic|garlic]] 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 | {{recipesummary | ||
|TotalCalories = 300 | |TotalCalories = 300 | ||
|PortionCalories = | |PortionCalories = 30 | ||
|DatePublished=2nd January 2013 | |DatePublished=2nd January 2013 | ||
|Author = JuliaBalbilla | |Author = JuliaBalbilla | ||
|ImageComment = Chillies at West Dean Chilli Fiesta | |ImageComment = Chillies at West Dean Chilli Fiesta | ||
|Servings = | |Servings = 10 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 12 hours, 15 minutes | |TotalTime = 12 hours, 15 minutes | ||
|PrepTime = 12 hours, 15 minutes | |PrepTime = 12 hours, 15 minutes | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Capsicum0.jpg|alt=Electus]] | |Image = [[Image:Capsicum0.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Authentic</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">As good as the restaurant version.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Image:Chinese chilli and garlic sauce.jpg|thumb|300px|right|Chinese chilli and garlic sauce]] | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 125 ml (4 oz) white Chinese [[Rice vinegar|rice vinegar]] | | 125 ml (4 oz) white Chinese [[Rice vinegar|rice vinegar]] | ||
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| This will keep forever! | | This will keep forever! | ||
}} | }} | ||
===Servinghs=== | |||
Servings: 35 - Makes one 350 g (12 oz) bottle of [[chilli sauce]] | |||
===Variations=== | ===Variations=== | ||
If you don't have white Chinese [[Rice vinegar|rice vinegar]] you can use white distilled [[Malt vinegar|malt vinegar]]. You can also substitute [[arrowroot]] for the [[cornflour]]. | If you don't have white Chinese [[Rice vinegar|rice vinegar]] you can use white distilled [[Malt vinegar|malt vinegar]]. You can also substitute [[arrowroot]] for the [[cornflour]]. | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chinesechilliandgarlicsauce|#chinesechilliandgarlicsauce]] [[Special:Search/chillies|#chillies]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/ricevinegar|#ricevinegar]] [[Special:Search/garlicpowder|#garlicpowder]] [[Special:Search/granulatedsugar|#granulatedsugar]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/foodprocessor|#foodprocessor]] [[Special:Search/maltvinegar|#maltvinegar]] [[Special:Search/seeds|#seeds]] [[Special:Search/sterilised|#sterilised]] | ||
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Latest revision as of 18:36, 11 February 2022
This recipe requires preparation in advance!
This is a Chinese-style chilli and garlic sauce, of the type you are often served in Chinese restaurants.
If you grow your own chillies, this is a great recipe to use them in.
| Chinese chilli and garlic sauce | |
|---|---|
 |
| Chillies at West Dean Chilli Fiesta | |
| Servings: | 10 |
| Calories per serving: | 30 |
| Ready in: | 12 hours, 15 minutes |
| Prep. time: | 12 hours, 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 2nd January 2013 |
|
Best recipe reviewAuthentic 4/5 As good as the restaurant version. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 125 ml (4 oz) white Chinese rice vinegar
- 225 g (8 oz) fresh red chillies
- 2 teaspoons of garlic powder
- 1 teaspoon white granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon cornflour
Method
- Remove the stalks from the chillies.
- Slice in half, lengthways and remove the seeds and any white pith.
- Leave the chillies soaking overnight in the salt and vinegar.
- Pulse to a purée in a food processor.
- Add the garlic powder, cornflour and sugar and adjust the consistency to your liking with a little water. Pulse to mix.
- Pour into a sterilised bottle.
- This will keep forever!
Servinghs
Servings: 35 - Makes one 350 g (12 oz) bottle of chilli sauce
Variations
If you don't have white Chinese rice vinegar you can use white distilled malt vinegar. You can also substitute arrowroot for the cornflour.
See also
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#chinesechilliandgarlicsauce #chillies #cornflour #ricevinegar #garlicpowder #granulatedsugar #unusualrecipes #foodprocessor #maltvinegar #seeds #sterilised