Chilli sauce

I love chilli sauce. A meal with chilli sauce is always extra yummy. However, most sauces have unexpectedly large proportions of sugar or msg or other unnecessary additives. I recently made chicken rice and I really really wanted the chicken rice chilli sauce. I found this. And then the chicken rice, which was actually just rice served with chicken soup (chicken boiled with garlic,  diced celery and diced carrot and a sprinkling of spring onions), tasted exactly like chicken rice. It was amazing.

Then I thought to myself that there must be more chilli sauce recipes out there, and I found one on White on Rice Couple and made some with some alterations. I wonder why we buy chilli sauce when homemade chilli sauce is so easy to make. I particularly liked this chilli sauce with fish, but it could be eaten with anything.

You will need:

1 tbs coconut oil

50g red chillies

The cloves of 1 head of garlic

1 red onion

2 tbs ketchup

1 tbs vinegar

1 tbs fish sauce

1 tbs sesame oil

Salt to taste

Blitz the onion, garlic and chillies. Heat the coconut oil in a pan, add in the chillie mix and fry for a minute. [WARNING: you might be crying at this point.]  Add the ketchup,vinegar and fish sauce and simmer for 5-10 mins. Add salt and sesame oil and mix well. Once cooled, taste and add vinegar, sugar or salt to adjust flavour. If it’s too spicy to taste, then serve with a salt dispenser and a slice of lemon. I do think it tastes better the next day. It will happily stay in the fridge for a week.