Chili sauce

chili sauce

For some reason, we always have more than one kind of chili sauce in the house. The red kind (center and right), I use mostly for cooking although my husband likes to use them as dipping sauces too. The chili garlic sauce (left) is the kind you’d find beside the soy sauce in the condiments tray in Chinese restaurants. It is made by first toasting the chopped chilis then mixing them with oil and garlic. Fiery hot!

January 18, 2008  Print This Post   
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5 Responses to “Chili sauce”
  1. bam says:
    November 28, 2008 at 4:58 pm

    how will i cook chili sauce? like the same taste of mandarin dimsum?

    Reply

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