Chinese Chillie Sauce

  • Whole Dried Red Chillies,  10 pieces
  • Hot Water , 240 ml (1 cup)
  • Garlic ,  1 Tbsp, finely chopped
  • Sugar,  2 tsp
  • Salt , 1 tsp
  • Rice Vinegar,  60 ml (4 Tbsp)
  • Dark Sesame Oil , 2 Tbsp
  1. Soften whole dry red chillies in hot water for 30 minutes to soften.  If you prefer a milder spice then you can deseed the chillies by breaking them and discarding the seeds before adding the chillies to the hot water. 
  2. Drain off water and place soaked chillies in a blender.
  3. Add remaining ingredients (except Sesame Oil) to the blender and homogenise to fine or coarse 
  4. Transfer chillie paste into a small heat resistant bowl.
  5. Heat Sesame Oil in a small skillet until it just starts to smoke.
  6. Pour the hot Sesame Oil over the chillie paste and mix well.
  7. Store in an air tight bottle or container in the refrigerator until ready to use.