Red Chile Sauce

Name: Red Chile Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 280 ml
Cuisine: Asian
Ingredients: 100 g Sugar; 140 ml Water; 8 g Garlic; 22 g Red Chile; 4 ml White Vinegar; 3 g Salt; 18 g Cornstarch

Independent adaptation of a publicly published Tim Raue recipe. Not affiliated with, sponsored by, or endorsed by Tim Raue.

Fiery-sweet red chile built for duck and wok dishes.

Ratio

Water 140 mlWhite Vinegar 4 ml

Ingredients

Sugar — 100 g
Water — 140 ml
Garlic — 8 g
Red Chile — 22 g
White Vinegar — 4 ml
Salt — 3 g
Cornstarch — 18 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Berlin chef whose namesake restaurant holds two Michelin stars for Asian-inspired cooking that joins Thai aromatics, Japanese product and Chinese technique.

Originally published as Rote Chilisauce.

Adapted from a recipe published by Tim Raue in My Way (Callwey) via genussfreak.de authorized reprint.

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from My Way (Callwey) via genussfreak.de authorized reprint (published as “Rote Chilisauce”). Full citation lives in Provenance.