Recipe: Chili Sauce (aka, chilli sauce, sriracha, “rooster” sauce)

Chili sauce is a ridiculously useful condiment. In spite of its fiery reputation, it is actually a delicate balance of spicy, sour, salty, sweet and pungent. Have additional salt, sugar and lime juice at the ready. The heat of your peppers (and strength of your garlic) may vary, so taste liberally and adjust accordingly.

6 oz (190 g) red chili peppers (cayenne, Holland, red jalapeno)
3 garlic cloves, peeled and trimmed
1 shallot
1 tbsp (15 ml) chicken oil or fragrant oil (vegetarian), hot
1⁄2-1 tsp (2.5-5 ml) salt
1-2 tsp (5-10 ml) sugar
2-3 tbsp (30-45 ml) fresh lime juice

1. Using a mortar and pestle or a food processor, combine chilies, garlic and shallot until they form a loose paste.
2. Add hot oil and stir until well mixed. [Note: I like to do this in a small jam jar: seal the lid tightly and shake vigorously.]
3. Add salt, sugar and lime juice. Mix well. Adjust to taste.

2 Comments on “Recipe: Chili Sauce (aka, chilli sauce, sriracha, “rooster” sauce)”

  1. Sara at The Cozy Herbivore
    8 August 2012 at 21:31 #

    I can’t wait to try this one! I have an ancient bottle of sriracha that totally needs replacing– what better way to replace it than with a homemade version?

    Great recipe, although I’m a little unclear what you mean by vegetarian oil– will any neutrally-flavored vegetable oil work here? Also, do you have a favorite chili for this particular sauce?

    • spotcleanfood
      9 August 2012 at 00:23 #

      Any neutral oil should do, but get it nice and hot first. If u want a little extra kick, heat minced shallot and grated ginger in the oil until fragrant.

      As for peppers, we have fresh cayennes in Singapore. You’re looking for a 4-6″ red pepper with a good amount of heat, but not nuclear. You could try mixing a red sweet pepper with something more fiery, like a Thai bird chili. It will take some playing, but I know you’re good with that :)

      Let me know how it turns out!

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