Two Chili Sauces

Between home made sauces and bought one, there is a difference. Unfortunately it is a lot of work preparing them and the home made also deteriorate quicker. The moulds prefer stuff without preservatives :-).

This is one oily, cooked and one fresh sauce, but both delicious. The base are the long red chilies as they are grown in Italy. They are not very hot after being deseeded. To get the sauce hot I add little pieces of Thai Chili, which burns you already at sight.


1. Sauce (better to prepare a larger amount)
300-500g of long red Chilies, 3-5 cloves of garlic, about 250 ml of Olive Oil, 1 teaspoon sea salt, 2 tea spoons sugar, yellow bean Soy Sauce.
Pound Chilies, Oil and Garlic with a Food Processor and bring the mixture to boil, but a the lowest temperature possible; keep on the heat for about 45 minutes, stir occasionally. Add sugar and salt during this process and taste.. When cooked add 2-4 table spoons of soya sauce

2. Sauce
Chilies, Garlic, Rice Vinegar, Sugar Salt. Pound 4 long red Chilies with 4 cloves of Garlic and some rice vinegar. Add sugar and salt.

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