Sun 21 Jun 2009
Chinese Chili Sauce is a versatile sauce to have in your refrigerator for “anytime” use. Try this quick and easy recipe for Chinese Chili Sauce and have it on hand the next time you make a Chinese or Indian Chinese dish. It also makes a great dipping sauce for egg rolls or summer rolls.
Ingredients:
Whole Dried Red Chilies – 10
Hot Water – 1 cup
Garlic – 1 Tbsp, finely chopped
Brown Sugar – 2 tsp
Salt – 1 tsp or to taste
White Vinegar – 4 Tbsp
Sesame Oil – 2 Tbsp
Method:
1. Break Whole Dry Red Chilies in half and soak them in hot water for 20 minutes to soften.
2. Drain off water and place soaked chilies in a blender.
3. Add remaining ingredients (except Sesame Oil) to the blender and grind to desired texture (fine or coarse).
4. Remove chili paste into a small bowl.
5. Heat Sesame Oil in a small skillet until it starts to smoke.
6. Pour hot Sesame Oil over the chili paste and mix well.
7. Store in an air tight bottle or container in the refrigerator until ready to use.
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
34 Responses to “Chinese Chili Sauce”
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
June 22nd, 2009 at 6:35 am
Wow! Such an easy recipe! Loved it!!
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June 22nd, 2009 at 2:15 pm
wonderfullllllllllll sauce, thanks anuja and hetal
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June 22nd, 2009 at 2:51 pm
Excellent recipe…..will definitely try this one too….now how about some indo-chinese recipes.
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June 22nd, 2009 at 7:03 pm
thanks hetal& anuja.
tame friderice ni rit aapso?
[Reply]
hetal Reply:
June 22nd, 2009 at 7:41 pm
Fried rice coming up!
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June 23rd, 2009 at 3:38 am
Hi Hetal and Anuja,
could you please try to post the recipe for Chiness Manchurian??
[Reply]
anuja Reply:
June 24th, 2009 at 3:26 pm
We have a wonderful Gobi Manchurian recipe:
http://showmethecurry.com/2008/03/10/gobi-cauliflower-manchurian-dry/
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June 24th, 2009 at 12:33 am
Hetal and Anuja, thanks for another lovely recipe! My husband loves chinese sauce, so am excited at the prospect of making some at home!:)
What is the maximum life of this sauce if refrigerated?
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anuja Reply:
June 24th, 2009 at 3:17 pm
As long as there is a oil floating on the top, it will last a while about 2-3 months in the refrigerator.
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Noela Reply:
June 24th, 2009 at 7:17 pm
Thanks Anuja!
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June 24th, 2009 at 4:14 am
Hello Hetal and Anuja.
I have the same question as Noela and my other question is can I use any other oil instead of sesame oil. Thanks in advance.
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anuja Reply:
June 24th, 2009 at 3:28 pm
As long as there is a oil floating on the top, it will last a while about 2-3 months in the refrigerator.
You can use other Oils, but we would recommend just heating the oil and not allowing it to smoke. Ofcourse, you will lose out on the key flavor of the sauce.
[Reply]
June 25th, 2009 at 3:21 am
Hi
hetal and anuja.
I never thought that this sauce would be so easy to make.
Thanks
You girls rock..:)
[Reply]
June 25th, 2009 at 12:40 pm
can we use regular surgar instead of brown sugar?
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June 25th, 2009 at 5:24 pm
Hii
Can you post the video recipe of veggie hakka noodles?
Thanks!
[Reply]
June 26th, 2009 at 5:32 pm
Hi,
Can we use olive oil instead of sesame oil.
Thanks
[Reply]
hetal Reply:
June 28th, 2009 at 9:29 pm
Olive oil cannot be heated to a smoking point.
[Reply]
hetal Reply:
June 28th, 2009 at 9:31 pm
If you use any other type of oil, you can just heat it slightly (not to a smoking point). Also, you may lose out on some key flavor of the sesame oil.
[Reply]
June 27th, 2009 at 2:26 am
csn u guys pls reply….
can we use white sugar instead of brown sugar?
[Reply]
hetal Reply:
June 28th, 2009 at 9:30 pm
Brown sugar adds a slightly different flavor plus some color. In a bind, you can get away with plain white sugar.
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divya Reply:
June 29th, 2009 at 2:29 am
thanks for the reply…
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August 3rd, 2009 at 2:29 pm
Thank for quick recipe !
…Can i use malt vinegar or rice vinegar in place of it ? whats the difference between rice, white and malt vinegar ? I really confussed about its flavour as didnt use much vinegar in cooking..
I couldnt find white vinegar in my nearer grocery shop
Keep posting recipe !
[Reply]
hetal Reply:
August 4th, 2009 at 5:03 pm
Different vinegars are brewed from different grains and such, yielding different flavors. You could substitute the rice vinegar for the white as rice vinegar is mild and used for other Asian recipes.
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August 16th, 2009 at 5:00 am
can you please do a video for vegetable munchurian??? i love indo-chinese so please give us more indo-chinese recipes. and i have already watched the gobi munchurian but i would like to see vegetable munchurian now please.
[Reply]
hetal Reply:
August 17th, 2009 at 3:51 pm
We have it on our list to do.
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February 23rd, 2010 at 3:21 pm
hi girls,
i dont have a brown sugar,can i use jaggery which is dark in color?
[Reply]
hetal Reply:
February 23rd, 2010 at 3:31 pm
Hi Divya,
You can use regular white sugar instead of brown. Jaggery usually has a distinct, unique flavor.
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February 23rd, 2010 at 3:24 pm
and i have the blender only ,will it work? please reply soon
[Reply]
hetal Reply:
February 23rd, 2010 at 3:30 pm
Hi Divya,
The quantity of this recipe is pretty small so it is a little hard to grind in a normal blender. Of course, some blenders are very good so it may work. Your other option would be to make a bigger batch
.
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March 3rd, 2010 at 1:42 pm
thanks hetal,
i thought you would have not answer this coz its very late question,but you girls are the best i”ll try it out with white sugar and let u know.
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March 10th, 2010 at 5:57 pm
Hi Hetal & Anuja,
can you please demo. the recipe for Chicken lollypop & schzewan sauce? Recently, I ate this in India & loved it.But we can’t get it in USA.
Thanking in anticipation,
Shakuntala
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March 20th, 2010 at 11:55 am
Hi Hetal/Anuja,
just read somewhere in comments above that olive oil can’t be heated to smoking point. can u tell the reason why?
i do my cooking in olive oil and it does get heated to smoking point sometimes. Can i do frying..like samosas and other things in olive oil??
[Reply]
hetal Reply:
March 22nd, 2010 at 3:25 pm
Hi Lavi,
The smoking point for olive oil is less than other oils such as canola, corn or peanut. While frying, the temperature tends to be on the higher side so the olive oil will start to smoke and will lose all it’s flavor.
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July 20th, 2010 at 7:08 pm
i live in the west indies – you girls have awesome recipies..keep up the good job.
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