Discover my amazing fresh chilli sauce recipe. It’s easy to cook, tastes delicious, and can last you forever. My fresh chilli sauce is so versatile and can be added to your noodle and pasta sauce. Or you add it in your dipping sauce for dumplings (with Chinese vinegar), in your steamed meat bun, or into any other dishes to help give them a kick in flavours.
❣️350g of red chillies
❣️350g of green chillies
❣️60g of garlic
❣️40g of ginger
❣️1 medium-size red onion
❣️2 star anises
❣️2 cinnamon sticks
❣️2 bay leaves
❣️30 Sichuan peppercorns
❣️2 tablespoons of sugar
❣️2 tablespoons of salt
❣️2 tablespoons of light colour soy sauce
❣️2 tablespoons of whisky
❣️400ml of olive oil
2. Preparation of fresh chilli sauce:
👉 Cut the tails off from the fresh chillies, and roughly cut into 4cm long pieces
👉 Peel the cloves of garlic and ginger
👉 Peel and slice the onion
👉 Use the chopper or hand blender to chop all the chillies, garlic, and 30g ginger
👉 Slice 10g ginger
3. Cooking steps:
a. Heat up the wok, add the oil, and wait until the oil is about 170degre
b. Add the sliced onions, ginger, star anises, cinnamon sticks, bay- leaves, and Sichuan peppercorns in the oil at low heat. Fry until onions are dry and edges are turned into golden brown.
c.Take out everything from the oil. The spices and full of aroma now infuse the oil.
d.Add the chopped fresh chillies, garlic, and ginger in the infused oil, mix well for a few seconds.
e.Add sugar, salt, soy sauce, whisky, and lemon juice.
f. Turn off the heat and let it cool down before storing it in an airtight jar.
g. Keep in the fridge, and it is suitable for a month or so.
– Add one more ingredient: 1 small size lemon.
– Serve the food on a warm plate.
4. Full Cooking Video
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