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Longhorn Chilli Ginger Sauce
Carolina Gomez

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Sauce / Condiment
Cuisine: American / Asian Fusion
Calories: 28
Ingredients Equipment Method Notes

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

Equipment

  • Blender or food processor
  • Saucepan
  • Wooden spoon
  • Fine mesh strainer (optional)
  • Glass jar or bottle (for storage)

Method
 

  1. Soak dried chilies in warm water for 15 minutes (skip if using fresh).
  2. Drain and blend the chilies, ginger, and garlic with a bit of water until smooth.
  3. Heat oil in a saucepan over medium heat.
  4. Add the blended paste and cook for 3–4 minutes until fragrant.
  5. Stir in soy sauce, vinegar, sugar, tomato paste, paprika, and salt.
  6. Simmer for 8–10 minutes until the sauce thickens slightly.
  7. Taste and adjust seasoning — add more vinegar for tang or sugar for sweetness.
  8. Let cool, then strain (optional) for a smoother texture.
  9. 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