Chili Sauce

Name: Chili Sauce
Cuisine: Singaporean
Ingredients: 4 cloves Garlic, finely minced; 1 Tbsp. finely grated ginger; 2 Tbsp. Distilled (white) vinegar and/or lime juice; ¼ cup Chicken broth (use from poaching chicken); ½ tsp. Kosher salt; ½ tsp. Granulated sugar; 5 (about ¼ lb. / 113 g.) Long red chilies or other hot red chilies, roughly chopped

Preparation info

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Ingredients

5 (about ¼ lb. / 113 g.) Long red chilies or other hot red chilies, roughly chopped

Asia
Malaysia
Sauce
Spicy
Gluten-free
Southeast Asia
South East Asia

Method

If using a mortar: Pound or puree chilies, ginger, garlic in mortar until a paste is formed. Add vinegar, sugar, salt and broth; mix until dissolved. Taste and adjust seasoning with salt, sugar and vinegar.
If using a minifood processor or blender: Combine chilies, ginger, garlic, vinegar, sugar, and salt. Pulse until a semi-smooth paste is formed. Transfer to