Description
Sizzling sweet and sour taste of the sauce goes well with seafood and grilled fish. Ideal for meat, especially fried and grilled. Also, this sauce can be used as an ingredient for more complex sauces, gravies and marinades.
Ingredients
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Chili
5 piece
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Pepper
1 piece
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Garlic
3 tooth
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Water
200 ml
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Vinegar
50 ml
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Brown sugar
70 g
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Salt
0.5 tsp
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Sauce
1 Tbsp
Cooking
Peppers wash, dry and save the seeds
Grind the garlic in a meat grinder
To put the peppers with the garlic in a saucepan, add salt, sugar, water and rice vinegar. Put the saucepan on the stove and cook for 10 minutes over high heat without closing the lid
To break the resulting mass in a blender, add 1 tbsp of FISH sauce (the ingredients to the recipe, which did not indicate it) - the sauce is no substitute! Put on the heat, again bring to a boil
Pour the sauce bottles and hermetically resealed.
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