Difference between revisions of "Chinese chilli sauce"

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''<span class="reviewTitle">Hot and spicy</span>''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>
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<span class="reviewDesc">This was great made with little green Indian chillies</span>
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<span class="reviewAuthor"> [[User:TheJudge|The&nbsp;Judge]] </span></span>
 
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Latest revision as of 15:52, 19 January 2022

Chinese chilli sauce
Difference between revisions of

Random recipe review

Hot and spicy

5/5

This was great made with little green Indian chillies

The Judge
Chillies at West Dean Chilli Fiesta
Servings:Servings: 24 - Makes one 350 g (12 oz) bottle of Chilli sauce
Calories per serving:11
Ready in:12 hours 15 minutes
Prep. time:12 hours 15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:27th October 2012

This recipe needs advance preparation!

This is a Chinese-style chilli 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.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Remove the stalks from the chillies.
  2. Slice in half, lengthways and remove the seeds and any white pith.
  3. Leave the chillies soaking overnight in the salt and vinegar.
  4. Pulse to a purée in a food processor.
  5. Add the cornflour and sugar and adjust the consistency to your liking with a little water. Pulse to mix.
  6. Pour into a sterilised bottle.
  7. This will keep forever!

Variations

If you don't have white Chinese rice vinegar you can use white distilled malt vinegar.

See also

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