Chili Sauce

There are different kinds of chili sauces in supermarkets. But nothing is better than homemade food; prepared with love and sincerity, which is a secret recipe for delicious food.

Multi-purpose chilli sauce as a dip.

This type of sauce recipe is normally used for ‘chicken rice (nasi ayam)’ here in Malaysia. However it can be used as a dip for cucur udang, popiahcekodok, roasted chicken etc. The taste is not too spicy, it rather tastes sweet and spicy.

Sweet and spicy chilli sauce

Chili Sauce Recipe


4 sticks red chili pepper; seeded and cut into small pieces
2 cloves garlic; sliced
1 inch ginger; sliced
4 tbsp water
4 tsp sugar
2 tsp vinegar
65 ml hot water


1. In a blender or food processor, combine red chili, sliced garlic and ginger and 4 tbsp water. Blend them until smooth and transfer them into a saucepan.

2. Now, add in the sugar, vinegar and hot water into the saucepan. Cook them on a low heat and stir occasionally. At the beginning, the chili mixture will be quite runny. Cook them until the mixture turns to thick paste for about 15 minutes (depending on your heat level)

3. Once ready, transfer to serving bowl or let it cool before storing in the refrigerator.

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