Hot Chili Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 15 chilli pepper (s), dried
- 2 tablespoons oil
- 150 g tomato ketchup
- 5 cloves garlic
- 3 tablespoon soy sauce
- 2 tablespoon balsamic vinegar
- 1 teaspoon cumin powder
- 0.5 teaspoon ½ oregano, grated
- 0.25 teaspoon ¼ sea salt, coarse
- 0.25 teaspoon ¼ pepper, black, ground
Print Recipe
Pin Recipe Instructions
- Remove the stalks and the kernels of the Thai lilies. Attention: work with disposable gloves!
- Heat the oil in a pan and roast the chillies for about 2 minutes until they are nice and dark.
- Put the chillies with the oil in a bowl, pour 200 ml of water over them and soak for 30 minutes.
- Then put all the other ingredients with the chillies and water in a blender and mix for about 2 minutes. Finally let it steep for an hour.
- The sauce is ideal with baked baguette or grilled meat.
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