Easy Crunchy Chili Sauce
This recipe is SPICY! So use it with caution on your favorite dishes. 2 small spoons had my eyeballs sweating ☠️
What you’ll need
What you’ll need:
1 1/4 cups vegetable oil
8 cloves of garlic
A good sized knob of ginger
2 habanero peppers - 1 if you don’t want it super spicy. Exclude if you dont want it super spicy at all.
Three scallion or green onions
1/4 of a cup of red pepper flakes
1 Tsp of sea salt
1 Tbsp of sugar- more to tone down spice if needed
Eh, eyeball the soy sauce, about a tbsp or so.
1 tsp Paprika
The Process
Put your pot of oil over med-low heat
Remove the skin of the ginger, slice it thinly and into small ribbons
Remove the stem and seeds from the habaneros and give those a rough chop too
Peel your garlic and slice thin
Rough chop the scallions or green onions
Once the oil is hot, toss ginger, peppers, garlic and scallion into the oil and give it a stir. Let these cook for 10-15 minutes or until the garlic turns a lovely golden brown
In a separate bowl (make sure its heat proof like pyrex, add your red pepper flakes, sea salt, sugar, soy sauce and paprika
Once the garlic in the oil has turned golden brown place a wire mesh strainer over your bowl of dry ingredients. Carefully poor the oil through the strainer, leaving the crispy bits in the strainer for 2 minutes or so to allow them to crisp up further.
Mix your crispy bits into you oil and pepper flakes.
You can add more sugar to help balance the spice a bit if you need to.
Once cool transfer to an air tight container. Store it for up to a week to ten days in the refrigerator.
As Promised…
Okay so as promised recipe and instructions are first up on this blog! Because lets be honest, who really wants to read three pages about grandma in Italy who first made this blah blah blah (this is obviously not an Italian recipe). When we google recipes we are really looking for just that, the recipe! And I get that a lot of the cooks and chefs are trying to tell a story and all that, but you also need to understand your audience, and the general google searcher is not it.
So I’m gonna do it a little different for you guys. I’m still going to give you a bit of a story behind why I like this recipe, how I learned about it, etc etc. But it will come after the actual recipe. So if you want to keep reading this, by all means. But if you just want the recipe, you wont hurt my feelings. This is literally what I am doing this for. To share my recipes.
But Sara, why are you sharing your recipes like this? And why now? Well, I’ve been getting asked a lot more lately to share my recipes for some things, whether it be family members here in south America asking for my Seco De Pollo recipes, or friends back in the states asking for my crunchy chili sauce, y’all are literally asking for it.
I’ve also been cooking for years and years and years, as long as I can remember, at least as long as I have known how to read, and I would like to publish my very own cook book in 2023. So we’re gonna start with a blog, and then use it as a jumping off point for the cook book.
A lot of my recipes have come from one source or another and been tweaked to fit my tastes, or to work with what I have in my kitchen. Some of the South American inspired dishes originated from wanting to make my husband something from his childhood but having to work within the confines of Maine supermarkets (seriously, real achiote is almost impossible to find in Maine. Goya is the closest you can get)
I believe cooking is an essential life skill that everyone should know how to do. Being able to feed your self is imperative, being able to feed your loved ones is a love language like no other. My goal with this blog will be to not only share the recipes with you, but teach you how to cook simple but delicious meals.
Who is Welcome
Anthony Bourdain said in his book Medium Raw that he believed basic cooking skills were a virtue. Every one should know how to cook for themselves and maybe a few others with proficiency. I believe that as well. Cooking is a necessary life skill that everyone should know and is as easy as following simple directions.
So whether you are an old hat in the kitchen, or trying to get your bearings, you’re welcome here.
What you can Expect from Que Rico
Recipes will be posted once weekly and subscriptions are not an option at the moment. This is simply an easy way for me to share my recipes with you. Maybe in the future I’ll offer a subscription option to help with ingredients and production, but as of right now, this is free for everyone.
I hope you’ll come along with me for this exciting new adventure.
Love,
Sara Lyn