Garlic ginger chili sauce is one of the easiest chili sauce to make and is the perfect accompaniment for a lot of Chinese dishes, and is especially suited for Hainanese chicken rice and steamed chicken. Note that you can remove the seeds from the Thai chilies since they can be very hot 🙂 If you keep them in the fridge, this can last at least 1 month. I have had eaten some that have been sitting in the fridge for a couple of months with no detrimental effect.
- 20 red Thai chili, remove seeds (optional)
- 10 cloves garlic
- 2 inches ginger
- 8 tablespoon vinegar
- 2 teaspoon salt
- 3 tablespoon sugar
- In a food processor, grind the chili, garlic, and ginger into a coarse paste. Mix the paste with vinegar, salt, and sugar. Store and use as needed.