Chili garlic sauce is a hot sauce used with many appetizer recipes. It goes very well with Momos. You can buy it from the store, however, homemade has a fresh flare to it. You can also adjust the spiciness to match your taste.
Ingredients
- 10 Kashmiri red chili soaked over night
- 4 Red chili Spicy one, soaked over night
- 1/3 cup Tomato puree
- 2 tsp Ginger fine chopped
- 2 tbsp Garlic fine chopped
- 2 tsp Soy sauce
- 2 tsp Vinegar
- 2 tbsp Tomato ketchup
- Salt to taste
- 2 tbsp Olive oil for cooking
- Pinch of ajinomoto (MSG)
- 1 tsp Sugar
Instructions
- Ingredients for chili garlic sauce. Soak both type of chilies into water over night. Grind it and make a nice chili paste then strain the paste using strainer to remove the seeds. Keep it aside.
- Heat oil in a pan at medium heat. Add ginger & garlic, saute until garlic gets slightly golden brown.
- Add chili paste, and tomato puree in to it. Cook it for 5 minutes at medium heat. Add tomato ketchup, soy sauce, pinch of ajinomoto (MSG), sugar, salt to taste & vinegar. Saute for 3 minutes.
- Turn off the heat. Chili garlic sauce is ready to be served with momos or other snacks or appetizer. It can be stored in fridge up to 2-3 weeks.
- Serve this sauce with veg or non veg momos.
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