I recently received a treasure trove of Chinese Recipes from my Grand Mom, who passed on all her favorite Chinese food recipes to me as we both shared a common passion for cooking. For dinner yesterday, I tried a Chinese combo meal of steamed Chinese Flower buns, Tofu & Mince Meat Curry and home made chilly sauce. Needless to say, the meal rocked ……. After tasting this recipe for Chilly sauce, I am never ever going to buy store made chilly sauce again. This can be stored and kept in the fridge for 3-4 months and taste really good with Momos, fried wontons, spring rolls, fried noodles…. or any thing you would want to eat it with. Enjoy  ~ Kamakshi

Prep Time : 20 mins                                                            Cook Time : 0 mins
Yields : 200 gms Jar

INGREDIENTS

• 100 gms Dried Red Chillies
• 1 cup (150ml) Vinegar
• 2 1/2 tbsp Sugar
• 3 tbsp Fresh Ginger
• 2 tbsp Chopped Garlic
• 4 tbsp Soya Sauce
• 1 tbsp Aginomoto
• 3 tbsp Vegetable Oil
• 2 tbsp Sesame Oil
• 2 tbsp Red Chilli Powder
• 2 tsp Salt or as per taste

METHOD

1. Remove the stalks from the red chillies, chop in half and soak in the vinegar for 15-20 mins.
2. Mix all the ingredients with the Chillies and Vinegar. Put in a blender and make into a smooth paste and store in jars. Do not add any water.
3. This chilli paste can be used for cooking and can also be used as a dipping sauce.