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Chili Sauce
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Friendly URLs: /chili-sauce
45 minutes
2 servings
Adjust servings
Makes approximately 2 cups
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
canola oil
granulated sugar
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 97.6%, Sodium as 162%, Sugar as 149% and Vitamin C as 1866% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.0% of RDA
• Calories: 44.3% of RDA
• Carbs: 30.1% of RDA
• Fat (total lipid): 97.6% of RDA
• Fiber: 49.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 16.4% of RDA
• Sodium: 162% of RDA
• Sugar: 149% of RDA
• Vitamin A (IU): 359% of RDA
• Vitamin B6: 217% of RDA
• Vitamin C: 1866% of RDA
• Iron: 0.0% of RDA
• Magnesium: 72.0% of RDA
• Manganese: 41.8% of RDA
• Niacin: 62.3% of RDA
• Potassium: 86.1% of RDA
• Zinc: 17.1% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
82.8
g
Calories
886
 
Fiber
14.0
g
Iron
0
mg
Protein
18.5
g
Sodium
2196
mg
Sugars
46.6
g
Fat (total lipid)
59.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
whole
+
-
 
seeded and finely diced. these are large (~2.5 oz each). you can use any size, just adjust quantities.
 
2
whole
+
-
 
seeded and finely diced. these are large (~2.5 oz each). you can use any size, just adjust quantities.
 
15
whole
+
-
 
seeded and finely diced. these are small (~0.02 oz each). you can use any size, just adjust quantities.
 
3/5
oz
+
-
 
finely chopped. if you cannot find these, use mint leaves.
 
5
cloves
+
-
 
grated then divided in 1/2.
 
1
tbsp
+
-
 
grated then divided in half.
 
1/2
cups
+
-
 
 
3
tbsp
+
-
 
 
1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1/4
tsp
+
-
 
 
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PREPARATION
1.
Wash the chilis then finely dice all of them.
2.
Add all the chilis, finely chopped shiso leaves, 1/2 the amount of grated garlic, 1/2 tbsp of grated ginger, canola oil, fish sauce and ground white pepper in a sauce pot.
3.
Cook the mixture over medium to medium-low heat and stir occasionally. At first, liquid would start to emit from the chilis, then it would start to evaporate. Continue to cook for 10 min until there is no visible liquid left, then continue to cook for another 3 ~ 4 min to extract more liquid from the chili without turning them into mush.
4.
The mixture should have reduced in size and the chilis should be soft.
5.
Turn off the heat, then stir in the other 1/2 amount of grated garlic and grated ginger, sugar and rice vinegar.
6.
Let the sauce cool completely then transfer to an air-tight container. Let it sit for at least a few hours to another day to develop flavor.
NOTES, TIPS, TRICKS, HINTS, ETC:
This sauce will keep inside the fridge for up to 2 weeks.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 886
Protein 18.5 g
Carbohydrates 82.8 g
Iron 0 mg
Fiber 14.0 g
Calcium 19.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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