Introduction: HOT!! Chilli Sauce (Thai)

We have made a few bottles of our very own Chilli Sauce now and think we got a great recipe, so decided to share it in a step by step instructable.

the red chili peppers used in this chilli sauce we grew ourselves on our balcony and when we got harvest them there where so many we made chili sauce and shared it with some of our friend who liked it so much they can't wait to get new bottles. but we still have to plant some new Plants.

so now for the instructable.

if you make this yourself let me know what you think.

Step 1: Recipe

these are the things you need:

A Bottle to put you're sauce in

a pan to boil the bottle in so it is disinfected

a pan to make youre sauce in

a cutting board and a knife

a spoon

a funnel to get the sauce in the bottle when its ready

now for the food supplies:(to make 250ML Sauce)

100 Ml. Lemmon or Lime Juice

200 Gr. Sugar or PalmSugar

50 Ml. Ginger syrup

4 Tbsp Soy Sauce

4 Cloves of garlic

4 Red (HOT) Chilli Peppers

1 Tbsp Tapioca

1 Tbsp Fish Sauce

Step 2: Preparation

To Prepare and disinfect the bottle that is going to hold the sauce place it in a pan so that the outside and inside of the bottle get a good boil (about 5 min) also i recommend to pour some boiling water trough the Funnel a few time so this is disinfected aswel. Put everything upside down on a clean towel to dry. if you do this and you have a good airtied closing bottle the sauce good be kept for about 3 weeks in the fridge.

Chop up the garlic the Chilli's and the Palm sugar

mix a Tbsp of tapioca with about 2 Tbsp of water make sure that you stir it right away because otherwise you get Lumps in this you don't want.

Step 3: Cooking

This is very easy

take another pan and put it on the fire

start by pouring the ginger syrup,the fish sauce an the lemmon or lime juice in.

then put everything your chopped in the pan aswell.

bring this to a boil for a couple of minutes and stir to make sure al the Sugar is disolved.

after that turn down the heat to a low simmer. and stir in the Tapioca mixture to thicken the sauce.

turn of the heat and let it cool down for a bit (the sauce will thicken even more when it cools down) when it is still warm pour it into the bottle.

Step 4: Bottleing

The reason we are putting warm sauce in the bottle is because this is easyer to get trough the funnel then the fully thickend cooled down sauce.

this is very easy to do just put the funnel in the bottle and pour the sauce trough make sure you put as much as possible in the bottle.

then AFTER shutting the bottle place it upside down to cool it of this way there will be as little air as possible inside the bottle so your sauce doesn't spoil as fast.

when it is cooling down get behind the computer and look or make youreself a cool Label for youre very own Chilli Sauce! just print it on some sticky paper and paste it on the bottle just as a Finishing Touch

when the bottle has cooled down place it in the fridge and enjoy

Hope you enjoyed my first instructable sorry if i made some grammar errors english is not my native language


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