Non-dairy vegan chili garlic sauce

Author: Oogne

Evaluate:
2
Difficulty:
2
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This vegan chili garlic sauce adds a delightful spicy kick to various dishes such as noodles, stir-fries, marinades, or dipping sauces. Adjust the spice level by varying the quantity of chili peppers used.

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Ingredients:

Number of portions: 8
10-12
dried red chili peppers (adjust quantity based on desired spice level)
4 Clove(s)
garlic, minced
1 Tablespoon(s)
white vinegar or rice vinegar
1 Tablespoon(s)
maple syrup or agave nectar
1/2 Teaspoon(s)
salt
1/2 Cup(s)
water (more if needed for consistency)

Preparation:

Preparation time: 15-30 min.
  1. Prepare the dried red chili peppers by removing the stems and seeds. You can soak the peppers in hot water for about 15-20 minutes to soften them slightly.
  2. In a blender or food processor, combine the soaked red chili peppers (drained), minced garlic, white vinegar, maple syrup or agave nectar, salt, and water.
  3. Blend the ingredients until you achieve a smooth paste-like consistency. If the sauce is too thick, you can add more water gradually until it reaches your desired thickness.
  4. Transfer the blended mixture to a small saucepan and simmer over low heat for about 5-7 minutes, stirring occasionally. This helps to meld the flavors together.
  5. Once done, remove the saucepan from heat and let the chili garlic sauce cool down.
  6. Store the cooled sauce in a sterilized jar or airtight container in the refrigerator. It can be kept for about 2-3 weeks.

Author: Oogne

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