Bird eye chili lovers, you are going to love this one, super fiery hot bird eye chili sauce from the province of Aceh. This chili sauce is 100% guaranteed to burn your tongue, unless you have the patience of de-seeding the little seeds from all the those tiny little green chilies one by one, which masochist that I am, I did! And how was it? Even though I have to suffer one whole day of stinging hands from said activity, the sauce is still pretty powerful, which since I can be a bit of sissy when it comes to eating super hot sauce, I am glad that the ones stinging are my hands, instead of my tongue (and probably stomach too) had I not remove those pesky seeds. 😉
Anyhow, you will need bird eye chilies, garlic, sugar, soy sauce, vinegar, and water. Oh, and a blender for a super smooth sauce, or if you prefer a chunkier one, a food processor. And, if you are smart, get a pair of gloves, and probably a pair of goggles too, the one for swimming will do because the fume kinda stings. And you’ll probably need some water too while prepping the chilies, cause I don’t know, I was coughing through the prep work and drinking lots of water kinda help. Yeah, brutal. Unless you want the brutal to be the other way round, like super easy prep work, but every drop of the sauce is gonna burn through tongues (and probably stomachs), your choice. ♥
- 200 gram green bird eye chilies (Indonesian: cabe rawit hijau)
- 100 gram garlic (Indonesian: bawang putih), peeled
- 100 ml water
- 100 gram sugar
- 100 ml light soy sauce (or 50 ml regular soy sauce + 50 ml water)
- 2 tablespoon vinegar (Indonesian: cuka putih)
- Wash and drain the chilies, and remove the seeds (some, all, or you can choose to keep the seeds for a crazy level of hotness).
- In a blender, process chilies, garlic, and water until smooth. Transfer to a sauce pot.
- Add sugar, soy sauce, and vinegar to the pot, mix well, and bring to a boil. Reduce heat, and simmer for another 15 minutes.
- Serve immediately, or let cool and transfer to glass jars and store the chili sauce in the fridge for up to 1 month.