Chilli Garlic Sauce
by Tarla Dalal
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Chilli and garlic are all-time favourite ingredients when it comes to the preparation of Chinese accompaniments, because their pungent notes add an adventurous dimension to any dish.
Here we show you how to make a fiery Chilli Garlic Sauce! To get this sauce right, make sure the chillies soak well in hot water, otherwise you won’t be able to grind them smoothly.
A dash of vinegar and some sugar give this spicy sauce shades of tartness and a complementary sweetness too, making it an all-rounder!
- Remove the stems of the kashmiri red chillies and put them in enough hot water, cover with a lid and keep aside for 30 minutes. Drain.
- Combine the soaked kashmiri red chillies, garlic, sugar, vinegar and salt and blend in a mixer till smooth.
- Transfer the mixture into a deep bowl, add the sesame oil and mxi well.
- Store in an air-tight container in the refrigerator and use as required.
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