Chili Garlic sauce, the most versatile sauce that you can use it as dip sauce for your appetizers or you can use it in your pasta or noodles for that extra zing.
Chili Garlic sauce is the one sauce that i always stock up in my refrigerator. We both have some mild allergy to the vinegar, so i always try my best to avoid vinegar based sauces from the store and make my own.
The original recipe for this chili garlic calls for vinegar, but i have used equal amount of lemon juice and it tastes equally good.
But you can use any type vinegar in this recipe.Then coming to red chilies, mine was too hot, with just 10 number of it gives super hot sauce. If the chili has mild hotness, you can use up to 15 numbers of chilies.
Check out the video and share your thoughts.
Chili Garlic Sauce
Preparation Time : 5 mins | Cooking Time : 15 mins | Makes : 1 cup
Recipe Category: Sauces | Recipe Cuisine: Chinese
Recipe Category: Sauces | Recipe Cuisine: Chinese
Ingredients
Red Chili - 10
Garlic - 7 to 8 pods
Sugar - 1/4 cup
Lemon - 1/4 cup
Salt - to taste
Corn flour - 1 tsp
Red Chili - 10
Garlic - 7 to 8 pods
Sugar - 1/4 cup
Lemon - 1/4 cup
Salt - to taste
Corn flour - 1 tsp
Heat 1/2 cup of water in a sauce pan, add the red chili and bring to boil. Let it in the flame for 2 mins.
Switch off the flame and cover the pan with lid and set it aside for 5 more mins. Then add the chilies(if you have any leftover water from the cooked chili, dont throw it,will be using later.) into the mixie/blender jar and then add garlic.
Add lemon juice, sugar and salt one by one and grind into coarse paste.
Pour the chili paste into the sauce pan along with the leftover water from the cooked chili and heat it again.
Once the mixture comes to boil, keep the flame in low and cook it for 2 to 3 mins.
In the meantime, mix the corn flour with a tbsp of water and add it into the chili paste and cook till it becomes glossy. It may take 3 to 4 mins in low flame.Switch off the flame, let it cool completely and store in air tight container.
In the meantime, mix the corn flour with a tbsp of water and add it into the chili paste and cook till it becomes glossy. It may take 3 to 4 mins in low flame.Switch off the flame, let it cool completely and store in air tight container.
That's it,Spicy & tangy chili garlic sauce is ready.
Related:How to make Vegetable Spring Roll
- Depends on the liquid in the chili sauce, you may need more or less of corn flour mixture.
- Don't add more corn flour mixture, it may thickens the sauce so much.So start with small amount of corn flour mixture.
- Don't touch the chili paste , it may cause burning sensation in your hands.
- Instead of lemon juice, you can use vinegar.
- It may last atleast one month in refrigerator.
Now you are tempting me to prepare this chilli garlic sauce soon. Love to have this sauce with some crispy spring rolls.
ReplyDeleteThis is just so yumm....way way better than store bought ones loaded with preservatives and taste enhancers
ReplyDeleteThe consistency of the sauce is really good... this would be amazing to dip and have with some momos... :)
ReplyDeleteThe sauce looks too good, must try it.
ReplyDeletePriya @asmallbite
ReplyDeleteVery nice share,will try it soon...
Looks great!
ReplyDeleteSpicy and delicious chili garlic sauce. Looks yumm!!
ReplyDeleteall your sauce and spreads were very useful. Love this series.
ReplyDeletevery spicy chilly garlic sauce... Mouth is watering...
ReplyDeleteThis is amazing sauce to stock up on. Will make asap.
ReplyDeletewow that's a fantastic sauce!..will surely bookmark to try..
ReplyDelete