Tomato Chili Dipping Sauce Recipe

Features:

Cuisine:

China

For a fine-tuned sweet chili flavor, we used to tomato as the seasoning to bring a sour and light sweet taste for the dipping sauce. To make it as a paste, we blundered all ingredients before stir-frying. Then combined with yellow soybean paste (or satay sauce) to build a creamy sour and sweet chili sauce.

20 minutes
Serves 2
Easy

Ingredients

3 tomatoes
10 spicy red chili
1 ginger
5 garlic cloves
Seasonings
2 tablespoons yellow soybean paste
1 tablespoon salt
4 tablespoons sugar

Directions

Tips

1. You can replace yellow bean paste with satay sauce. This sauce only plays a role to add salty taste.

2. No need to blanch tomatoes if you saute enough time to remove excess moisture.

3. For a sour and sweet chili taste, season with a little ketchup and sugar to make it flavourful.

Steps

1 Done 5 minutes	Wash tomato, make cuts on the top. Blanch for 30 seconds. Peel the skin and set aside.
2 Done 5 minutes	Wash spicy red chili and drain. Peel garlic and cut in half. Wash ginger and cut into slices.
3 Done 5 minutes	Put the tomatoes, spicy red chili, ginger, and garlic into a blender to make a paste. Set aside.
4 Done 5 minutes	Add 2 tablespoons oil in a wok. Preheat the oil and saute chili paste to remove excess moisture. Add yellow bean paste to stir-fry until mix well. Season with salt and sugar. Serve as a dipping sauce.