Chilli Garlic Sauce
I love making sauces and preserved at home. Isn’t homemade the best?
Today’s recipe is versatile it can be used in vegetables or any meat preperations too or for that matter it can be added to make schezuan fried rice.
G had it with dosa and chapathi too and told me it makes a good combination.
Recipe for Chilli Garlic Sauce is just down here!
Garlic -2 heads/2 bulbs
Red chillies –dried/ fresh- 20-25
White vinegar 2-3 tbsp
Sugar 1 ts or Jaggery powder-1 tsp
Peanut sesame oil 2-3tbsp
Salt to taste
Soy Sauce-1 tbsp
Firstly soak the red chillies overnight or for atleast 2 hours.
Meanwhile peel the Garlic and finely chop it.
If you have a garlic crusher you can do with that too.
Once the chillies have completely softened add it in na blender/mixie jar and grind it into a very smooth paste and keep it for later use.
Heat a pan add oil , when oil it moderately hot add chopped garlic and sauté till it turns golden brown in colour.
Now add the red chilli paste and sauté it for 2 minutes continuously.
After 2 minutes add ½ cup of water and mix well.
Cover with lid for 5 -6 minutes and simmer the flame.
After 6 minutes open the lid and add white vinegar,soya sauce,jagger powder,salt to taste and mix well until combined.
Cover it with lid on a low flame for about 8 minutes or until you see the oil separating.
Chilli Garlic Sauce is ready to be used.
Store it in a airtight container.
This stays good for more than 2 weeks.
1. Using raw sugar/jiggery is totally optional you can use any sweetner, here sweetner is used to balance the pungent taste of chillies.
2. If using fresh red chillies then there’s no need to soak use the chillies immediately after washing them.