Hot Sour Chilli Sauce Food

HOT AND SOUR ASIAN CHILI

Steps:

• In medium saucepan, heat oil. Add onion and stir fry 2 to 3 minutes until onion is transparent.
• Add ground beef and stir, breaking into pieces, until completely browned. Drain off any excess fat.
• Add black bean garlic sauce, chili garlic sauce, soy sauce and vinegar. Cook and stir about 1 minute.
• Add beef broth and diced tomatoes and bring to boil. Cover, reduce heat and simmer 5 minutes.
• To serve, ladle into soup bowls and top with fried chow mein noodles and chopped green onions. If preferred, serve over white rice.

HOT, HOT, HOT CHILLI SAUCE

Steps:

• Mix everything together and then bottle in a sterilised glass bottle.

HOT AND SWEET DIPPING SAUCE

Steps:

• Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.

SWEET CHILLI SAUCE

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

SIMPLE HOT CHILLI SAUCE

Steps:

• Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
• Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.

HOT & SOUR CHILLI SAUCE

Steps:

• Combine the water, vinegar and sugar in a large heavy-based saucepan and stir over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to the boil. Boil, uncovered, for 5 minutes. Remove from heat and set aside for 5 minutes to cool.
• Place the chillies, garlic and galangal in the bowl of a food processor. Briefly process until coarsely chopped and combined. Add the vinegar mixture and process until well combined.
• Transfer to a clean, large heavy-based saucepan and stir over low heat for 5 minutes or until hot. Increase heat to medium-high and bring to the boil. Boil, uncovered, for 30 minutes or until sauce thickens slightly. Remove from heat and set aside for 30 minutes to cool. Transfer to an airtight container and use as desired.
• Notes & tips:.
• This chilli sauce will keep in an airtight container in the fridge for up to 4 days. Serve it as a dipping sauce with roast sweet potato (kumara), pumpkin and potato wedges, drizzle over steamed Asian greens, serve with chargrilled salmon and prawns or roasted chicken, or use in salad dressings and sauces.