There are many formulations of Chinese chillie sauces, some famous as regional specialties and many appear as commercial products in supermarkets. This particular recipe is very flavoursome and fairly safe compared to other homemade recipes which may not use vinegar in the recipe. There is some risk of botulism in those recipes but the use of vinegar reduces this effectively.

  • Whole Dried Red Chillies,  10 pieces
  • Hot Water , 240 ml (1 cup)
  • Garlic ,  1 Tbsp, finely chopped
  • Sugar,  2 tsp
  • Salt , 1 tsp
  • Rice Vinegar,  60 ml (4 Tbsp)
  • Dark Sesame Oil , 2 Tbsp
  1. Soften whole dry red chillies in hot water for 30 minutes to soften.  If you prefer a milder spice then you can deseed the chillies by breaking them and discarding the seeds before adding the chillies to the hot water.
  2. Drain off water and place soaked chillies in a blender.
  3. Add remaining ingredients (except Sesame Oil) to the blender and homogenise to fine or coarse
  4. Transfer chillie paste into a small heat resistant bowl.
  5. Heat Sesame Oil in a small skillet until it just starts to smoke.
  6. Pour the hot Sesame Oil over the chillie paste and mix well.
  7. Store in an air tight bottle or container in the refrigerator until ready to use.
This chillie sauce is most likely to be safe from botulism on storage because of the acid content of the vinegar which will prevent any botulism spores from germinating.