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    You are in: Home / Australian / Hot & Sour Chilli Sauce Recipe
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    Hot & Sour Chilli Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Jewelies's Note:

    From Australian Good Taste - An Australian cup is 250ml.

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    Units: US | Metric


    1. 1
      Combine the water, vinegar and sugar in a large heavy-based saucepan and stir over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to the boil. Boil, uncovered, for 5 minutes. Remove from heat and set aside for 5 minutes to cool.
    2. 2
      Place the chillies, garlic and galangal in the bowl of a food processor. Briefly process until coarsely chopped and combined. Add the vinegar mixture and process until well combined.
    3. 3
      Transfer to a clean, large heavy-based saucepan and stir over low heat for 5 minutes or until hot. Increase heat to medium-high and bring to the boil. Boil, uncovered, for 30 minutes or until sauce thickens slightly. Remove from heat and set aside for 30 minutes to cool. Transfer to an airtight container and use as desired.
    4. 4
      Notes & tips:.
    5. 5
      This chilli sauce will keep in an airtight container in the fridge for up to 4 days. Serve it as a dipping sauce with roast sweet potato (kumara), pumpkin and potato wedges, drizzle over steamed Asian greens, serve with chargrilled salmon and prawns or roasted chicken, or use in salad dressings and sauces.

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    Nutritional Facts for Hot & Sour Chilli Sauce

    Serving Size: 1 (1267 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 502.9
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 10.3 mg
    Total Carbohydrate 128.6 g
    Dietary Fiber 1.2 g
    Sugars 122.4 g
    Protein 1.6 g

    The following items or measurements are not included:

    red bird's eye chilies


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