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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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25 Responses to “Chinese Chili Sauce”
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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!
[Reply]
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/
[Reply]
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?
[Reply]
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.
[Reply]
Noela Reply:
June 24th, 2009 at 7:17 pm
Thanks Anuja!
[Reply]
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.
[Reply]
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?
[Reply]
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.
[Reply]
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.
[Reply]
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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