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Chinese Chili Sauce

Add a kick to your meal—give it a try! This Chinese chili sauce is a great match for noodles and dishes of rice and stir-fried vegetables. It's also delicious with meat, stews, or omelets—anytime you want to give a familiar dish a bold, original flavor. Best of all, it's quick and easy to make, so even a beginner can pull it off.

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Chinese chili sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 2 g
Fats 29 % 7 g
Carbohydrates 63 % 15 g
114 kcal
GI: 73 / 0 / 27
  • This sauce is made with dried pods of a mild chili variety, which isn't as fiery as ordinary chilies. If you use regular fresh chili peppers, the sauce will come out very hot, so keep that in mind—either cut back on the number of peppers or use the finished sauce sparingly as a condiment. Chinese chili sauce goes with rice dishes, stir-fried vegetables, and rice noodles. You can use it with meat or stir it into an omelet. It takes a little time to make, but it keeps well in the fridge so you have it on hand whenever you need it. Here's how: 1. Seed the peppers and remove the inner stems. Rinse the cleaned peppers thoroughly under running water and soak them in hot water for 2 hours. 2. After 2 hours, transfer the peppers to a food processor or blender and grind them into a puree, adding a little water if needed. 3. Peel and finely chop the onion. Peel and finely chop the garlic. 4. Pour vegetable oil into a heavy-bottomed skillet and heat it up. Add the chopped onion and garlic and fry, stirring constantly, for 2 minutes—they should perfume the hot oil and turn a nice golden color, so take care not to burn them. 5. Add the chili puree to the pan and mix thoroughly. Simmer everything over medium heat for 2–3 minutes. Use a deep skillet, since the sauce can spatter. 6. Add the vinegar, sugar, soy sauce, salt, and water. Mix well. To let all the ingredients meld together, warm the sauce through and let it simmer for 8–10 minutes. Let the finished sauce cool, then transfer it to a container and store in the fridge for a week or two, adding it to dishes for a spicy, zesty kick. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Chili pepper - 40  kcal/100g

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