Grandma's Chinese Chili Sauce
Grandma’s Chinese Chili Sauce is spicy, a little sweet, full of umami, and so flavorful that you’ll want to put it on everything. Non-spicy version available!
Ingredients
- 1000 g red chilies or red bell pepper finely chopped. Adjust the ratio to your spice level. I use a mix of red bell pepper, habaneros, and long red chilies. You can use only bell peppers for a non-spicy version.
- 1 apple cored, finely chopped
- 1 large tomato finely chopped
- 100 g salt
- 100 g sugar
- 100 g Chinese soybean paste 黄豆酱
- 100 g white rice vinegar must be rice vinegar for the right balance
- 100 g garlic minced
- 1 red onion finely chopped
- 1/2 tbsp MSG optional but gives that amazing umami kick
Instructions
- Pulse the chilies in a food processor until finely chopped. You can also chop up all the ingredients by hand.
- Finely chop the apple and tomato. Mince the garlic and finely chop the red onion. Set aside for later.
- In a large pot, combine chopped chilies, apple, tomato, soybean paste, salt, sugar, and rice vinegar. Bring it to a boil, then lower the heat and simmer for about 5 minutes. (You don’t have to reduce the liquid too much. It will thicken as it cools.)
- Add in the garlic, red onion, and MSG. Cook for one more minute, then turn off the heat.
- Let the sauce cool completely, then transfer to airtight containers. It keeps in the fridge for up to 3 months, or in the freezer for up to a year.