Simple 3 ingredient chili mix that can be used as a marinade, baste or accompaniment to any meal. Packed with ginger, chili and garlic, the mix is perfect to use on prawns or as a dip. When prepared properly, the mix will easily keep for 2 months, if no-one eats it first!
To increase the bite of the sauce, simply use hotter chilies. Add some sugar or vinegar or spices to add interest and transform the flavour profile.
The recipe really is a simple ginger, garlic and chili mix, as simple a 1-2-3, one part ginger, two parts garlic and three parts chili. For some, the garlic profile is too strong, in which case make it a 1-1-3- mix. Substituting the basic chilies with habaneros or hotter chilies will yield a much hotter sauce.
The hardest part of this recipe is chopping all the ingredients to the same size. To avoid accidents, I simply put all of the ingredients in a food processor and pulse them until they are finely chopped.
Easy chili mix
Course: side, sauce, condiment, marinade, baste, dipCuisine: InternationalDifficulty: easy10
minutesSimple chili sauce made of garlic, ginger and chilies. Simply add to meat , poultry or prawns as a marinade, or mix with some mayonnaise to make a perinaise.
Ingredients
100g ginger
200g garlic
300g chilies
Olive Oil
Spices to taste (I like to add some paprika or turmeric for colour and some nutmeg, cloves and star anise for flavour)
Directions
- Peel the garlic and ginger, chop coarsely.
- Add the chilies, garlic and ginger to a food processor and chop finely.
- Transfer to s sterilised jar with a sealable lid.
- Stir-in spices if using, vinegar or 1 tbsp sugar if desired and add enough olive oil to create a thin layer on top of the mix.
- Close the jar and leave in a cool dark spot for 3 days to allow the flavours to blend.
