Fresh chilli sauce

Fresh chilli sauce

By
From
Hong Kong Diner
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
1/2 a thumb-size piece of ginger
4 garlic cloves
10 large red chillies

The hot liquid

Quantity Ingredient
3 tablespoons rice vinegar
3 tablespoons hot vegetable stock
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon pure sesame oil

Method

  1. Roughly chop the ginger, garlic and chillies and place in a food processor. Put all the hot liquid ingredients into a small saucepan and bring to the boil. Once the sugar has melted, switch the hob off and pour the hot liquid into a food processor. Pulse until a paste-like consistency has formed.
  2. Set aside, cover and chill, ready to use as you wish. Once cooled, keep in the fridge and consume within 2 or 3 days of making.
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