百搭辣椒酱 Super Versatile Chili Sauce
很多时候辣椒酱真的是一道菜的救星，或者是一种升华。辣椒本身迷人的刺激感总是可以让人对一道菜有更多的味觉体验！准确来说应该是痛觉蛤，哈哈哈！不过比较不能吃辣的小伙伴们，这个食谱，或许你也会想要试试哦！
为什么你会喜欢这个辣椒酱？
这个辣椒酱看起来红彤彤的，但其实并没有什么杀伤力哦！非常适合不想吃太辣，可是又想要给一些料理增加点香辣味的你！鲜艳的红色是大红辣椒贡献的，这也是这辣椒酱的一大部分，而且经过烹煮和其它调味料的加持，吃起来微辣中有咸有甜，还有点微酸，味道非常平衡，是个非常百搭的辣椒酱哦！
所需要的食材
~ 视频教程 ~
料理步骤
- 把大红辣全部剖半，去籽，再切成小块
- 小米辣也是切成小块方便打碎
- 蒜头和姜片切成非常细的细末
- 把两种辣椒用料理机搅碎
- 把打碎的辣椒放入锅子里，加水，酱油和糖
- 大火烧开，滚个2-3分钟，直到水份快收干
- 关火，放入姜蒜末，趁热捞匀
- 再挤入一颗青柠汁捞匀，就可以出锅了
- 放到不烫手以后，冷藏，可以存放一星期哦~
食材 Ingredients
步骤 Method
- 把大红辣全部剖半，去籽，再切成小块
- 小米辣也是切成小块方便打碎
- 蒜头和姜片切成非常细的细末
- 把两种辣椒用料理机搅碎
- 把打碎的辣椒放入锅子里，加水，酱油和糖
- 大火烧开，滚个2-3分钟，直到水份快收干
- 关火，放入姜蒜末，趁热捞匀
- 再挤入一颗青柠汁捞匀，就可以出锅了
小贴士 Tips
In so many scenarios, chili sauce really is the savior—or the secret upgrade—of a dish. That irresistible fiery kick always brings a whole new layer of sensation to your meal! Technically speaking, it’s pain rather than taste, HAHA! But even for friends who aren’t big on spice, this recipe might just surprise you—it’s worth giving a try~
Super versatile chili sauce
Why would you love this chili sauce？
This chili sauce may look fiery and intimidating, but it’s actually quite gentle! Perfect for those who don’t want overwhelming heat yet still crave a touch of fragrant spiciness in their dishes. The vivid red comes from large chilies, which is the main body of the sauce. Once simmered with seasonings, the flavor transforms into a beautifully balanced mix—mildly spicy, a little salty, a little sweet, and even slightly tangy. It’s a versatile chili sauce that pairs deliciously with almost anything!
All you need
- 6 no Red chilli
- 9 no Bird’s eyes
- 5 cloves Garlic
- 1 slice Ginger
- 1 Lime juice x 1
- 3.5 tbsp Soy sauce
- 1 tbsp Sugar
- Half bowl of water
~ Video Tutorial ~
Steps of making
- Cut the large red chilies in half, remove the seeds, then cut into small pieces.
- Chop the bird’s eye chilies into small pieces as well, so they’re easier to blend.
- Mince the garlic and ginger very finely.
- Blend both types of chilies in a food processor.
- Transfer the crushed chilies into a pot. Add water, soy sauce, and sugar.
- Bring to a boil over high heat. Let it boil for 2–3 minutes until most of the liquid evaporates.
- Turn off the heat, stir in the minced garlic and ginger immediately.
- Squeeze in the juice of one lime and mix well.
- Once cooled enough to handle, store in the fridge. Enjoy in a week!
Printable Full Recipe
食材 Ingredients
步骤 Method
- Cut the large red chilies in half, remove the seeds, then cut into small pieces.
- Chop the bird’s eye chilies into small pieces as well, so they’re easier to blend.
- Mince the garlic and ginger very finely.
- Blend both types of chilies in a food processor.
- Transfer the crushed chilies into a pot. Add water, soy sauce, and sugar.
- Bring to a boil over high heat. Let it boil for 2–3 minutes until most of the liquid evaporates.
- Turn off the heat, stir in the minced garlic and ginger immediately.
- Squeeze in the juice of one lime and mix well.
