Homemade Chili Sauce

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Sometimes I make my own homemade chili sauce. It is easy. The taste of the sauce is a bit different from store bought chili sauce. However the taste of this homemade sauce suits the taste of fish cracker, fried tofu and fritters very well. I use dried chili to make this homemade chili sauce. Fresh chili can also be used but the taste will be slightly different. 


This homemade chili sauce slightly resembles the taste of a type of dipping sauce you may find sold in the Eastern Coast of Malay Peninsular. It is called 'Pencicah' and another type is 'Colek Sauce'. It is a spicy, sweet and sour sauce. They are usually sold at around RM3.00 to RM4.00 price in the market, bazaar or raw fish cracker stalls. 

Sometimes I did not add the garlic into the sauce. Sometimes I do. Hence if you do not like garlic or wants to simplify the sauce you can omit the garlic from the ingredients. Usually peoples like garlic taste in the sauce. I have yet to use pickled garlic to make this sauce and I think it may be delicious. You can also use white sugar instead of palm sugar. But it may produce a slightly different taste. 
Some of the ingredients used. 

Ready in 30 minutes

Ingredients

  • 17 dried chili cut smaller and soaked in hot water for 10 minutes.
  • 3 palm sugar
  • 7 cloves garlic (optional)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon of white vinegar 
  • 2 cups of water
  • 1 tablespoon cornflour mixed with 1/2 cup warm water. 

Methods

  • Strain and blend the soaked chili with the water and garlic.
  • Heat a pot or pan and add in the blended chili.
  • Add in palm sugar, sugar and salt.
  • Cook until it reduced to half.
  • Add in cornflour mixture. Stir well until the sauce become thick.
  • Turn off heat and add in vinegar. Test taste. 
  • You can also use fresh red chili but the taste will be different. 

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