Longhorn Chilli Ginger Sauce
A bold and spicy Longhorn Chilli Ginger Sauce that blends fiery red chilies, zesty ginger, and tangy vinegar for a perfect dipping, grilling, or marinating sauce. Its smoky-sweet balance adds a punch of heat and flavor to any dish.
Equipment
- Blender or food processor
- Saucepan
- Wooden spoon
- Fine mesh strainer (optional)
- Glass jar or bottle (for storage)
Ingredients
- 10 –12 dried red chilies or fresh longhorn chilies
- 3 tbsp fresh ginger grated
- 4 cloves garlic minced
- 2 tbsp soy sauce
- 3 tbsp rice vinegar or apple cider vinegar
- 2 tbsp brown sugar or honey
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- ½ cup water
- 2 tbsp vegetable or sesame oil
- Salt to taste
Instructions
- Soak dried chilies in warm water for 15 minutes (skip if using fresh).
- Drain and blend the chilies, ginger, and garlic with a bit of water until smooth.
- Heat oil in a saucepan over medium heat.
- Add the blended paste and cook for 3–4 minutes until fragrant.
- Stir in soy sauce, vinegar, sugar, tomato paste, paprika, and salt.
- Simmer for 8–10 minutes until the sauce thickens slightly.
- Taste and adjust seasoning — add more vinegar for tang or sugar for sweetness.
- Let cool, then strain (optional) for a smoother texture.
- Store in a clean glass jar and refrigerate for up to 2 weeks.
Notes
Nutrition Facts (per tablespoon, approx.):
- Calories: 28
- Fat: 1.2 g
- Carbohydrates: 3.5 g
- Sugar: 2.1 g
- Sodium: 130 mg
- Protein: 0.3 g