Homemade Singapore Chilli Sauce
Transform your meals with the bold and versatile flavors of this Homemade Singapore Chilli Sauce, a dynamic blend of fresh red chillies, garlic, and ginger elevated by tangy rice vinegar and the subtle sweetness of tomato ketchup. This recipe comes together in just 20 minutes, making it the perfect quick fix for adding a spicy kick to your favorite dishes. Thickened with a silky cornstarch slurry and enhanced by a touch of soy sauce, this vibrant condiment is ideal for dipping, slathering, or drizzling over noodles, stir-fries, and grilled proteins. Easy to make and packed with authentic Southeast Asian flair, this chilli sauce stores beautifully in the refrigerator, keeping its fiery charm ready to elevate your meals for up to two weeks.
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Recipe Information
Ingredients
- 200 grams Red chillies (fresh, deseeded for less heat)
- 6 pieces Garlic cloves
- 1 tablespoon Ginger (peeled)
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 3 tablespoons Tomato ketchup
- 2 teaspoons Soy sauce
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Vegetable oil
Instructions
Wash the red chillies and remove the stems. Slice them roughly for easier blending.
Peel the garlic cloves and ginger.
Add the red chillies, garlic, ginger, rice vinegar, sugar, and tomato ketchup into a blender. Blend until the mixture becomes a smooth paste. Add a tablespoon of water if needed to facilitate blending.
In a small bowl, mix the cornstarch with 3 tablespoons of water to create a slurry. Set aside.
Heat the vegetable oil in a pan over medium heat.
Pour the blended chilli paste into the pan and sauté for 3-4 minutes until fragrant.
Stir in the soy sauce and continue cooking for another 2 minutes.
Add the cornstarch slurry to the pan and stir well. Cook for another 2-3 minutes until the sauce thickens to your desired consistency.
Taste and adjust the seasoning with additional sugar, or vinegar if needed.
Allow the sauce to cool completely before transferring it into a clean, airtight jar. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 45.7 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1717 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
