Homemade Singapore Chilli Sauce Recipe #62472
This is a wonderful chilli sauce/dip which goes well with pretty much ANYTHING. This makes 1 jar, which can be kept in the fridge for up to 1 week. Great as a gift for someone mad about chilli.
5 min | 5 min prep
1 Jar
- 120 g red chilies
- 60 g shallots or onions, peeled
- 60 g garlic, peeled
- 60 g fresh young ginger
- 12 tablespoons lemon juice
- 2 teaspoons rice vinegar
- 4 teaspoons sugar
- 2 teaspoons salt
- 1 cup boiling chicken stock
- Grind chillies, shallots, garlic and ginger till semi-fine.
- Put paste into a bowl and add boiling chicken stock.
- Stir well before adding lemon juice, vinegar, sugar and salt.
- Leave it for at least 1 hour to pickle before serving.
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5 stars