Spicy Peppers Sauce with Shiso and Garlic

October 28, 2017
Condiments Condiments Sauce Sauce Pantry Pantry Spicy Spicy

Delicious sauce inspired by Chinese cuisine and my last trip to Shanghai. It is a "must have in the pantry" condiment for spicy food lovers.

 

 

The recipe calls for shiso leafs, and as far as I know there is no good subsitite.

You could try using basil or mint leafs (I haven't tried this yet), but the sauce will have totally different flavor.

Shiso leafs have very unique flavor and aroma. If you can't find fresh leafs just skip them, the sauce will be delicious anyway. 

You can adjust the spiciness of the sauce by choosing different types of chilies. I didn't add whole chilies with seed, but you can do it if you like very spicy food. I like my food spicy but I don't necessarily like to cry over my plate. I did this in my early age... wink

RECIPE

makes 1 jar, about 2 cups
up to 30 minutes
  • 160 grams large long red peppers
  • 60 grams of long green chili or Jalapeño peppers
  • about 5-15 of small Asian red chili (depends on how spicy you like)
  • 18 grams shiso leaves, finely chopped
  • 5 cloves of garlic, grated then divided in 1/2
  • 1 tbsp of grated ginger, divided in 1/2
  • 1/2 cup of grape seed oil, or any vegetable oil
  • 3 tbsp of fish sauce
  • 1 tsp of sugar
  • 1/2 tsp salt
  • 1 tbsp of black chinese vinegar or rice vinegar
  • 2 tbsp toasted sesame seeds
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METHOD

 

  1. Wash and removed seeds from all the peppers (keep the seeds in for extra spiciness if you like), then finely chop all of them.

  2. Place all the peppers along with finely chopped shiso leaves, 1/2 the amount of grated garlic, 1/2 tbsp of grated ginger, grapeseed oil, and the fish sauce in a sauce pot.  Cook the mixture over medium to medium-low heat stiring occasionally.  Cook for about 15-20 minutes, until there is almost no liquid left and peppers are soft. The sauce will be less vibrant then at the begining and it should have reduced the size almost by half.

  3. Turn off the heat, then stir in the remining 1/2 amount of grated garlic and grated ginger, sesame seeds, sugar and vinegar.

  4. Let the sauce cool completely then transfer to an air-tight container. The sauce taste better few hours after it was made, or even the next day. It will keep well in the fridge for up to 2 weeks.

 

 

Serving ideas :

On top on classic fried egg

 

As a condiment to savory pancakes

 

 

RECIPE

makes 1 jar, about 2 cups
up to 30 minutes
  • 160 grams large long red peppers
  • 60 grams of long green chili or Jalapeño peppers
  • about 5-15 of small Asian red chili (depends on how spicy you like)
  • 18 grams shiso leaves, finely chopped
  • 5 cloves of garlic, grated then divided in 1/2
  • 1 tbsp of grated ginger, divided in 1/2
  • 1/2 cup of grape seed oil, or any vegetable oil
  • 3 tbsp of fish sauce
  • 1 tsp of sugar
  • 1/2 tsp salt
  • 1 tbsp of black chinese vinegar or rice vinegar
  • 2 tbsp toasted sesame seeds
PRINT IT

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