Difference between revisions of "Chinese chilli sauce"
From Cookipedia
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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 Judge]] </span></span> | ||
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Latest revision as of 15:52, 19 January 2022
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
- 125 ml (4 oz) white Chinese rice vinegar
- 225 g (8 oz) fresh red chillies
- 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 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!
Variations
If you don't have white Chinese rice vinegar you can use white distilled malt vinegar.
See also
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