A yummy accompaniment , that we always have in our fridge since I invented it. Very spicy- but that good kinda heat , that makes you want to eat more & more food. Best served in away to enhance other flavours.🌶🌶🌶🌶
Super Hot Chili Sauce
100ml Neutral Oil
3tbsp Red Wine Vinegar
50gms Sugar
5 cloves of garlic
1 piece Lemongrass
1 heaped tsp of sea-salt
125 gms Red Bird’s Eye Chilli( with seeds- it is a chili sauce after all)
Process:
1)Clip the chilis with a scissor & get rid of the green tops. Start heating the oil & add the lemongrass.( Use a medium burner)
2)Blend the red chili & garlic with a little oil in the mixer, stop to scrape down the sides. Make sure the chili is broken down.
3) Once the oil is super-hot (not smoking though), you will hear the Lemongrass crackling., lower the flame & with a fork, gently remove the lemongrass & discard it.
4)Put the flame back high & next add the majority of the chili directly into the oil while being careful. It will start to sputter & become angrily fragrant (you may sneeze-keep a window open for ventilation if you can) Add the rest of the chili paste immediately & lower the flame.
5)Stir it around for a few seconds & add in the sugar, stir well. Then add in the vinegar & salt. Stir it for a few minutes so everything is nicely mixed. Then on a medium burner, on low flame allow the sauce to cook for an hour & a maximum of an hour & a half.
6)Even though it is on a low flame, you will want to intermittently stir the mix every 8-10 minutes, because otherwise the sugar may gather at the bottom & crystallize or burn.
7)After an hour, stir & allow it to cool. Then in small mason jars, (which you can sterilize if you want to store this for very long) spoon in the chili sauce & set in the fridge. Add it to other dishes to add some heat or use as a pickle.
**We will be adding some recipes that use this sauce as the base. You can also use this as a spicy dip or add it to some Japanese mayo for an added kick for Tempura or for sandwiches.
Be warned though, this is 5/5 on our heat scale- this is not for the faint hearted , or to be eaten alone.
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Host- Nicole Barua
đź’•Instagram – @thehungryhedon
đź’•Email – bitemewithnicole@gmail.com
(only work emails🙏🏽)
đź’•Photographs featured by Nicole Barua
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This recipe by Nicole Barua
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Opening animation by Saloni Nath (Facebook)
Video by Asheville Fernandes
Editing by Nicole Barua.