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easy Indonesian recipes

Garlic Ginger Chili Sauce

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.

Garlic Ginger Chili Sauce

Garlic Ginger Chili Sauce

Garlic Ginger Chili Sauce


4.7 from 3 reviews

Categories:

Cuisine:

Prep Time: 10 mins

Total Time: 10 mins

Serves: 1 cup

Ingredients

  • 20 red Thai chili, remove seeds (optional)
  • 10 cloves garlic
  • 2 inches ginger
  • 8 tablespoon vinegar
  • 2 teaspoon salt
  • 3 tablespoon sugar

Instructions

  1. 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.

Comments

  • Nessa says:

    Hi Anita, how long can you keep this kind of chilli sauce in refrigerator?

    • Anita says:

      It should be okay for up to a month in the fridge, Nessa :)

  • joy says:

    Can the ingredients be blended and cooked for a few minutes to keep longer in the fridge?

    • Anita says:

      Sure Joy, the taste will still be the same, it will just be smoother (because being blended) and the longer cooking time will definitely help with longer shelf life :)

  • Paul says:

    Hi Anita, I was wondering what sort vinegar you use or this?

    • Anita says:

      Hi Paul, we always use the old school Narcissus brand white rice vinegar in Chinese recipes, but any other Chinese brand white rice vinegar will do.

  • Carmen says:

    Where would I buy Thai chili?

    • Anita says:

      Hi Carmen, I usually find them sold in Asian groceries, like 99 Ranch Market or Marina. They can be named Thai chilies, or bird eye chilies. Most likely they will be in the produce section, though I have also seen frozen ones which can be a really good substitute when the fresh ones are not available. I hope this helps :)

  • Sylvia says:

    Hi Anita, if I skip vinegar will it last too?

    • Anita says:

      Hi Sylvia, if you skip vinegar, the taste will be different. Also, it probably will not last as long :)

  • Jennifer says:

    How about freezing to preserve? I have a small bucket full of chillis to use up before frost strikes. (I also have lots of coriander...was thinking of adding that, too).

    • Anita says:

      Hi Jennifer. I haven't tried freezing this sauce before. But I have freeze fresh chilies quite successfully :) So maybe it can work. Never tried freezing coriander before though.

  • Meg says:

    Wow! How easy is that! I should have removed seeds from half the chilis! I added a half cup of water, and brought it to a boil on the stove. It is cooling now, and tomorrow I will make a spicy jelly out of it to serve on baguette and crackers with cheese and shitake/walnut pate! Thank you. I will be more judicious with the chili seeds in the future.

    • Anita says:

      That shitake/walnut pate sounds very tempting Meg! And yes, chilis with all the seeds pack quite a serious punch. I always remove the seeds because otherwise my stomach will not cooperate, haha. If you have no trouble with it, there is no need to do so.

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