The Best ever CHILLI SAUCE

The Best Ever Chilli Sauce  – This is from my own kitchen and I have re made it several times.  Last time I made it, I did it without gloves on, please DO NOT follow suit !

  • 10 cloves of garlic peeled
  • 4 larger red chillies with stems and seeds removed (if you want you can remove as many seeds as you wish)
  • 5 thumbs of fresh ginger, peeled and roughly chopped
  • 1 thumb galangal, peeled and roughly chopped
  • 8 lime leaves
  • 5 lemon grass stems, remove the two outside leaves, discard the top third of the stem, finely slice
  • 1 cup chopped coriander leaves
  • 1 1/2 cups caster sugar
  • 4 tablespoons water
  • 100ml cider vinegar
  • 50 ml Asian fish sauce
  • 50 ml tamari

Ginger vs galangal – yes there is a difference, but if you cant get galangal, just use ginger.  Put in food processor until is paste.

In saucepan put caster sugar, 4 tablespoons water, cook over moderate heat, stirring until sugar is dissolved.

Once dissolved, remove spoon and up the heat and boil for 5-8 minutes. Do not stir (Do not let it burn either)

Stir in the paste and bring back to the boil.

Add cider vinegar, fish sauce,tamari.  Return to boil and simmer for 1 minute.

Place in bottles.


Note:  This recipe is not designed to be a real keeper, but I have however kept mine for about a year refrigerated.  If you want it hot, you will need to adjust the amount of seeds that remain in the mixture.




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