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.
The sesame oil is optional. I really like the flavour it adds.
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My face when I accidentally read 50 red chillies: 😧😵😖😭 all at once… It was impressive
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