The Chinese Chili Sauce My Dad's Made 100,000 Times

Method3 steps · about 12 min

1. 1

   Step 1: Smash, peel and mince the garlic (4 cloves) and keep it separate. Trim the stems from the Fresno and Chao Tian Jiao peppers (2), cut lengthwise, slice into thin strips and dice finely. Keep the diced peppers separate from the garlic.

   Uses 6 oz Fresno chilli peppers · 2 Chao Tian Jiao peppers · 4 cloves garlic

2. 2

   Step 2: Heat a suitable wok until hot but not smoking, then reduce to medium or low. Add the 3 tbsp oil and warm to about 250°F/121°C. Lower the heat if needed; the source optionally adds a little extra room-temperature oil to reduce the temperature. Stir the prepared garlic gently until fragrant, then add both kinds of prepared diced pepper. Stir continuously, adjusting heat so they bubble gently without colouring heavily. Cook on medium for about 1 minute, then on low for about 2 minutes, until cooked through and the oil takes on their red colour.

   Uses 3 tbsp oil · Additional room-temperature oil, only if needed to lower the frying temperature · Prepared minced garlic · Prepared Fresno and Chao Tian Jiao peppers

3. 3

   Step 3: Add the 1 tsp vinegar for flavour, along with 1 tsp sugar, 1 tsp salt and 1 tbsp ground bean sauce. Mix and cook another 40–50 seconds. Stir in the 1 tsp sesame oil and turn off the heat. Serve as a condiment. Cool unused sauce promptly and refrigerate in a clean covered container; use a clean dry spoon. Freeze portions for longer storage.

   Uses Gently fried garlic and both chilli peppers · 1 tsp vinegar · 1 tsp sugar · 1 tsp salt · 1 tbsp ground bean sauce · 1 tsp sesame oil