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.
Equipment
- Food processor
- Small saucepan
- Glass bottle or jar, sterilized
- Sieve, optional
Ingredients
- 6-8 cloves garlic peeled
- 2 T - 30 gr ginger peeled and cut into pieces, weigh after peeling
- 8 T - 120 gr doubanjiang this is a fermented broad and soy bean paste, find it at your local Asian supermarket
- 8 T - 120 gr spicy chili crisp no nuts, Lao Gan Ma is my brand of choice
- 8 t - 40 gr Sichuan peppercorns stems and black seeds removed
- 4 t - 20 gr gochugaru ground Korean chili flakes, best not substituted
- 1 1/2 c - 375 ml rice wine vinegar
Instructions
- 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.
Notes
This sauce should keep for up to 1 month in a closed container in the fridge.