We ran out of homemade chilli sauce so yesterday we went out and get fresh red chillies from Lotus.
Soaked the chillies in baking soda and vinegar to get rid of pesticides. Drain them dry.
Today, they were ready for for the blender. Blitz the red chilli together with shallots and oil. Ratio - 1:1:1/2 - red chilli: shallots: cooking oil. Can keep up to 3 mths in the fridge. I added chilli padi for extra heat 😜
Cook the chilli mixture over low heat. Keep stirring every one min for an hour. Once the chilli sauce is ready, add salt and sugar ( I replaced sugar with Lakanto ) to taste.
Great for dim sum items like siumai, wonton, fried Beancurdskin rolls, fishballs and noodles. So good! Before serving as dip, you can add chopped coriander to the chilli sauce for extra flavour.
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