What Ingredients are in Chili Sauce, and How is it Made?
Depending on what kind of chili sauce you buy or decide to make, the ingredients will vary, but not very widely. Mexican chili sauce is usually made with Mexican hot chilies (often they are dried first), red or green, which are simmered in a base of vinegar and sometimes tomato. Louisiana sauce is made of aged red or green chilies simmered with vinegar and salt/sugar. Asian chili sauces are usually made with asian hot red chilies (Thai bird's eye chilies are popular). Usually the chilies are roasted first, then blended to form a paste that is then simmered with fried shallots and garlic, shrimp paste, sugar, and fish sauce/soy sauce. The oil-based chili pastes are made in a similar way, but with soybean, palm, or other oils added.
Chili Sauce Recipes:
Types of Chili Sauce: Here in North America, there are various types of chili sauce available for your eating pleasure, including the two most famous ones: Mexican Tobasco Sauce and Louisiana Hot Sauce .
On the other side of the world are the Asian-style chili sauces which, personally speaking, I find more flavorful and slightly easier on the stomach because most are made without vinegar (I've personally found the vinegary-chili combination of tobasco chili sauce can stir up heartburn if you're not used to its potency).
There are numerous types of Asian chili sauces, including oil-based chili paste, chili-garlic sauce, classic Thai Sriracha Chili Sauce (now available at most supermarkets in North America), and famous Thai Nam Prik Pao Chili Sauce (homemade recipe - see photo above).
Thai cuisine also has a wonderful Sweet Chili Sauce (mentioned above) which makes an excellent dip for spring rolls, egg rolls, chicken wings, and other finger foods (to make your own, see Sweet Chili Sauce Recipe ). This chili sauce works well as a side sauce for roast chicken or fried chicken, and also makes a fabulous marinade as well as a dip!
The Advantage of Asian chili sauce is that it can be used with nearly anything you might be eating or cooking, including western dishes like hot wings or spicy pasta dishes. I cook a wide variety of international foods at my home, but keep only one or two chili sauces on hand which work wonders with all types of cuisines.
Favorite Chili Sauces:
- Thai Sriracha Chili Sauce (available in most major supermarkets)
- Thai Nam Prik Pao Chili Sauce (homemade recipe - see photo above)
- Indonesian Sambal Oelek (comes in a plastic jar and you can often find it in the Asian section of regular supermarkets).
- As a dip for party foods, I love Sweet Chili Sauce OR Sweet Chili Sauce (homemade recipe). You don't have to do anything to this sauce to serve it - just pour out and start dipping!
How to Use Chili Sauce in Your Cooking?
Generally speaking, if a recipe calls for fresh minced red chilies and I don't have any in the house, I will substitute 1 tsp. of Thai chili sauce in place of 1 red chili (I prefer Thai Nam Prik Pao Chili Sauce (homemade version), or the store-bought Thai Sriracha Chili Sauce OR Sambal Oelek). These chili sauces can also be made into spicy stir-fry sauces - experiment by adding soy sauce or fish sauce, a little sugar, and some chicken/vegetable stock; otherwise it will be too spicy.