Tomato-Free Chili Sauce

Ingredients

• 150 g Fresh ginger (peeled and coarsely chopped)
• 6 pieces Garlic cloves (peeled)
• 2 pieces Medium onions (peeled and quartered)
• 2 pieces Hot chilies (seeded if you want less heat)
• 1 piece Beef bouillon cube (crumbled)
• 1 piece Shrimp bouillon cube (crumbled)
• 310 ml Vegetable oil (250 ml for cooking, 60 ml for the blender)
• to taste Salt (add at end of cooking)

Instructions

1. Ingredient preparation

   Peel the ginger, garlic cloves and onions. Cut the ginger into large pieces, the onions into quarters and keep the garlic whole.

   Time: PT5M

2. Blending

   Place the ginger, onions, garlic, both bouillon cubes (beef and shrimp), hot chilies and 60 ml vegetable oil into the blender.

   Time: PT5M

3. Blending

   Blend on high speed until a smooth, homogeneous paste forms.

   Time: PT1M

4. Heating the oil

   Pour 250 ml vegetable oil into a saucepan and heat over medium heat until it is hot but not smoking.

   Time: PT3M

   Temperature: moyen

5. Incorporating the mixture

   Slowly pour the blender contents into the hot oil while constantly stirring with the wooden spoon.

   Time: PT1M

6. Initial cooking

   Let cook over medium heat, stirring regularly for 10 minutes.

   Time: PT10M

   Temperature: moyen

7. Seasoning and final cooking

   Add salt to taste, then continue cooking 10 to 15 minutes until the sauce thickens, takes on a light golden color and the oil rises to the surface.

   Time: PT12M

   Temperature: moyen

8. Jar and cooling

   Remove the saucepan from heat, let cool slightly then transfer the sauce into airtight glass jars. Seal the jars and let cool completely before placing them in the refrigerator.

   Time: PT2M

Nutrition Facts

Calories

700

Protein

2 g

Carbohydrates

5 g

Fat

78 g

Fiber

1 g