Mapo tofu inspired hot sauce
A course umami rich hot sauce with smoky undertones combining the basics for a Louisiana vinegar based hot sauce with the depth of flavor from mapo tofu.
American, Asian, Chinese, Louisiana, Sichuan
Glass bottle or jar, sterilized
- 30 gr
peeled and cut into pieces, weigh after peeling
- 120 gr
this is a fermented broad and soy bean paste, find it at your local Asian supermarket
- 120 gr
spicy chili crisp
no nuts, Lao Gan Ma is my brand of choice
- 40 gr
stems and black seeds removed
- 20 gr
ground Korean chili flakes, best not substituted
1 1/2 c
- 375 ml
rice wine vinegar
Place all the ingredients,
except the vinegar
, in a food processor and blend until you get to as fine a paste as possible.
Dump the paste into a small saucepan with 1 1/2 c - 375 ml of rice wine vinegar and bring to the boil.
Reduce the heat and leave to simmer for 15 minutes.
Leave to cool.
Place the mixture back into your food processor or a blender and blend again until you get a semi-fine sauce.
I like my sauce coarse and pulpy, but if you want a thin even sauce you can run the sauce through a fine sieve to get any grit out.
Bottle the sauce in sterilized glass bottles or jars. I sterilize my jars by running them through the hottest cycle in my dishwasher, this should be enough for home sterilizing in most cases.
Shake before use.
This sauce should keep for up to 1 month in a closed container in the fridge.
home made, hot sauce, mapo, mapo tofu, sichuan