Thai chili sauce with onions and ginger is usually not used as a separate dish. This sauce is a concentrated additive to hot sauces, it can marinate raw meat or fish. A combination of ginger, garlic, chilli and lemon, a classic base that is added to many Thai dishes. Onions, present in a rather large amount in this chili sauce, act as a unifying mass, to which all the other ingredients are added.
The taste of Thai chili sauce with onions and ginger, prepared according to this recipe, has a strong influence on the quality of the ingredients. Therefore, choose onions of sweet varieties, and add ginger in a very small amount. I also advise you to taste the peel of lemon, sometimes it can be very bitter.
Marinate sea fish for about 2-3 hours in the prepared sauce, and then bake it in a parchment pocket. You will have a real, very tasty and exotic Thai dish.
- Cooking time: 1 hour
- Servings: 0.3 L
Ingredients for Thai chili sauce with onions and ginger
- 350 g onions;
- 25 g fresh ginger;
- 2-3 pods of red chili;
- 1 lemon;
- 7-8 cloves of garlic;
- 12 g corn starch;
- 2 g dried basil;
- sugar, salt.
Method of making Thai chili sauce with onions and ginger
Ingredients for making chili sauce with onions and ginger. Variety of onion is very important for this sauce, try to get a sweet or semi-sweet variety, as this is the secret of success. Lemon can be replaced with lime, the flavor of the sauce will be slightly different.
Cut onions very finely. Lemon or lime thoroughly (preferably with a brush) with mine, then cut into small slices, add to chopped onions.
Peel a small piece of fresh ginger from the skin, cut it into small cubes. Squash garlic cloves to release essential oils and also chop finely, add to the rest of the ingredient. First try the chili peppers, and, based on the result, add the required amount. Consider its quantity very carefully, some chilli varieties are so sharp that half of the pod is enough to make the sauce inedible. Cut one chili pepper into small rings together with the seeds.
We put all the vegetables into a deep saucepan with a thick bottom, add 50 ml of cold water. Cooking for 1 hour on low heat. There should always be enough moisture in the skillet to keep the vegetables from burning. Chop the prepared vegetable mass in a food processor.
Pour dried basil in the sauce, chop finely the second pod of chili pepper. All thoroughly mixed, add sugar and salt. Sugar can be put quite a lot, I usually add 2-3 tablespoons.
In 30 ml of cold water we dilute the corn starch, slowly pour into the hot sauce. Mix the ingredients thoroughly and send the stew-pan to the fire again, cook another 10 minutes, stirring constantly.
Ready thai chili sauce with onions and ginger is put into dry jars while it is hot. Banks we cork, we store in the cool place at a temperature not higher than 5 degrees Celsius within 1 month.