Thai chili sauce with onion and ginger
Thai chili sauce with onions and ginger is usually not used as an independent dish. The combination of ginger, garlic, chili and lemon, a classic base that is added to many Thai dishes. Onions, which are present in a rather large amount in this chili sauce, act as a unifying mass, to which all other ingredients are added.
The taste of Thai chili sauce with onions and ginger, prepared according to this recipe, is strongly influenced by the quality of the ingredients. Therefore, choose onions of sweet varieties, and add ginger in a very small amount. I also advise you to taste the peel of the lemon, sometimes it can be very bitter.
Marinate the fish in the sauce for about 2-3 hours, and then bake it in a parchment pocket. You will get a real, very tasty and exotic Thai dish.
- Time for preparing: 1 hour
- Servings Per Container: 0.3 l
Ingredients for Thai Chili Sauce with Onion and Ginger
- 350 g onions;
- 25 g of fresh ginger;
- 2-3 pods of red chili;
- 1 lemon
- 7-8 cloves of garlic;
- 12 g of corn starch;
- 2 g dried basil;
- sugar, salt.
The method of preparation of Thai chili sauce with onions and ginger
Ingredients for making chili sauce with onion and ginger. A variety of onions is very important for this sauce, try to get a sweet or semi-sweet variety, as this is the secret to success. Lemon can be replaced with lime, the flavor of the sauce will be a little different.
Onions cut very finely. Wash the lemon or lime carefully (preferably with a brush), then cut into small slices, add to the chopped onion.
Peel a small piece of fresh ginger from the skin, cut into small cubes. Slices of garlic crush to release the essential oils and also finely chopped, add to the rest of the ingredient. First we try chili pepper, and, based on the result, add the required amount. Be very careful about its quantity, some varieties of chili are so sharp that half a pod is enough to make the sauce inedible. Cut one chili pepper into small rings with seeds.
We put all the vegetables in a deep saucepan with a thick bottom, add 50 ml of cold water. Cook for 1 hour over low heat. The stewpan should always have enough moisture so that the vegetables do not burn. Grind the finished vegetable mass in a food processor.
Pour dried basil into the sauce, finely chop the second pod of chili pepper. Mix everything thoroughly, add sugar and salt. You can put quite a lot of sugar, I usually add 2-3 tablespoons.
We dilute corn starch in 30 ml of cold water, slowly pour into hot sauce. Thoroughly mix the ingredients and again send the stewpan to the fire, cook for another 10 minutes, stirring constantly.
Ready Thai chili sauce with onions and ginger are transferred to dry jars while it is hot. Cans are corked, stored in a cool place at a temperature not exceeding 5 degrees Celsius for 1 month.