Homemade Chilli Sauce
Recipe by
Ellen Yi-Mei
I
have been making this chilli sauce for more than 20 years. There is always one
or two bottles of the chilli sauce in my fridge. The taste of the sauce is a
balance mixture of sour, sweet, salty and spicy. It is my main dipping sauce to
go with all kind of dishes, such as chicken, beef, pork, seafoods, Hainanese
chicken rice, noodles, etc. I also use it to cook some of my dishes when chilli
or sambal is required.
It
is very easy to make. You just need a blender.
Homemade Chilli Sauce
300g big red chilli (seeds
removed)
10 small red chilli (seeds
removed)
3 garlic (skinned)
3 inches ginger (skinned and
cut into big pieces)
20 – 30 calamansi limes (limau Kasturi) = 3/4 cup lime juice (seeds
removed)
5 tbsp Sugar
3 tsp Salt
1/2 cup water
(All quantities of the above
ingredients can be adjusted to your taste.)
Blend well. Pour into oil
free bottles and keep in the fridge. The chilli sauce is ready to serve after a
day.
Always use a clean spoon to
scoop the sauce. This chilli sauce can be stored in the fridge for months.
