Chef James' Chili Sauce 2.0
ID: 16e2551d...
An upgraded, signature chili sauce from Chef James. It uses a golden ratio of Thai chili peppers for heat and large red chili peppers for aroma and sweetness. Featuring secret ingredients like preserved mustard greens, dried radish (cai-po), and cilantro, it is stir-fried to create a complex, fragrant, and perfectly balanced sauce that is the ultimate companion for rice, noodles, and bento boxes.
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🍳 Cooking Flow
Finely chop the chili peppers, garlic, dried radish, preserved mustard greens, and cilantro. → Heat oil in a pan and stir-fry the dried radish and preserved mustard greens until fragrant and moisture is reduced. → Add garlic and stir-fry until aromatic, then add the dual-colored chili peppers and slow-fry to draw out moisture. → Add the cilantro, then season with salt, sugar, soy sauce, and rice wine, stirring to combine. → Continue to stir-fry until the oil is clear and moisture has fully evaporated; turn off the heat and let it cool completely before jarring.
Cooking Steps
Brief Cooking Order
Finely chop the chili peppers, garlic, dried radish, preserved mustard greens, and cilantro. → Heat oil in a pan and stir-fry the dried radish and preserved mustard greens until fragrant and moisture is reduced. → Add garlic and stir-fry until aromatic, then add the dual-colored chili peppers and slow-fry to draw out moisture. → Add the cilantro, then season with salt, sugar, soy sauce, and rice wine, stirring to combine. → Continue to stir-fry until the oil is clear and moisture has fully evaporated; turn off the heat and let it cool completely before jarring.
Introduction
An upgraded, signature chili sauce from Chef James. It uses a golden ratio of Thai chili peppers for heat and large red chili peppers for aroma and sweetness. Featuring secret ingredients like preserved mustard greens, dried radish (cai-po), and cilantro, it is stir-fried to create a complex, fragrant, and perfectly balanced sauce that is the ultimate companion for rice, noodles, and bento boxes.
Step 1
【Preparation】 Finely chop the Thai chili peppers, large red chili peppers, and garlic (you can use a food processor, but keep some texture); rinse the dried radish and preserved mustard greens, chop into small bits, and mince the cilantro (including stems).
Step 2
【Sautéing Aromatics】 Heat the pan and add a generous amount of vegetable oil. Add the chopped dried radish and preserved mustard greens, stir-frying over medium-low heat until fragrant and slightly dehydrated.
Step 3
【Blooming Garlic】 Add the minced garlic and stir-fry continuously over medium-low heat until the garlic aroma is released and it turns a light golden color.
Step 4
【Slow-frying Chilis】 Add the prepared chili peppers and stir-fry over low heat. Gradually cook out the moisture until the oil in the pan turns a bright red.
Step 5
【Seasoning】 Add the minced cilantro, then season with salt, sugar, soy sauce, and rice wine. Stir well to integrate the flavors.
Ingredients List
Important Notes
🔥 Thai chili peppers provide the heat, while large red chili peppers contribute aroma and sweetness; a 1:1 ratio creates a perfect balance without being aggressively spicy.
💡 Moisture is the key factor affecting shelf life; be sure to use medium-low heat to carefully dehydrate the ingredients until the oil appears transparent and clear.
⚠️ Glass jars must be sterilized in boiling water and completely dried to ensure there is no water or oil residue before filling, which prevents mold and spoilage.
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