stove · hot sauce
★ STARRED KITCHENPrep 10 minCook 15 minBerlin Rote Chili
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
Ingredients
- Sugar — 200ml läuterzucker share (1:1 syrup)
- Water — läuterzucker water share + 40ml
- Garlic — 8g chopped
- Fresno Chile — 22g red peperoni, chopped
- White Vinegar — 4ml essig-essenz
- Salt — 3g sea salt
- Cornstarch — 18g
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.
Companion jar
Berlin Rote Chili wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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 — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). 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.