Asian chili sauce recipe: 59 photos
FAQ
Chances are you've spent the last ten years fighting (or, honestly, just submitting to) an addiction to Sriracha, the hot sauce made from a mix of chili peppers, vinegar, garlic, and sugar that's a popular addition to Thai and Vietnamese cooking.
Sweet Chili Sauce is a Thai condiment that's sweet, spicy, and tangy. It's often served with spring rolls. Compared to sriracha, Sweet Chili Sauce tends to be sweeter than it is spicy. While it does have many similar ingredients to sriracha—like chili, garlic, salt, and vinegar—the proportions are different.
A good substitute for ½ cup of sweet chili sauce can be made by combining ¼ cup hot sauce with ¼ cup honey. This mixture provides the desired balance of spiciness and sweetness, closely mimicking the flavor profile of sweet chili sauce. Adjust proportions according to taste preferences.
The most basic cili boh contains only fresh or dried red chillies, salt and the oil it's fried in. In fact, fresh chilli boh sold in wet markets is usually just the red chillies ground to a paste with a grinding stone, what we call batu giling. It's not fried at all. Just like sambal oelek.
If you're not familiar with it, gochujang is a Korean condiment, and is a thick paste made from red chillies (well, actually a type of dried chilli flakes called gochugaru), glutinous rice, salt and fermented soybeans, and has a gorgeous, bold crimson colour. Oh, and it's deeply, deeply delicious.