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.

                              

                                 

You are welcome to write comment or give feedback after you have tried my recipe. Thank you for viewing 😊