stove · hot sauce
★ STARRED KITCHENPrep 10 minCook 15 minMushi Sweet-Chile
Independent adaptation of a publicly published Tim Raue recipe. Not affiliated with, sponsored by, or endorsed by Tim Raue.
Sweet-hot chile base for dips, wok dishes and Thai dressings.
Ratio
Ingredients
- Sugar — 300ml läuterzucker share (1:1 syrup)
- Water — läuterzucker water share + 90ml
- Fish Sauce — 160ml Thai
- Garlic — 20g chopped
- Fresno Chile — 50g red peperoni, chopped
- White Vinegar — 10ml essig-essenz
- Salt — 5g sea salt
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
Mushi Sweet-Chile 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:
4 kitchens · 3 stars · 4 national awards
- Cedarbench Korean GochujangNATIONAL AWARD WINNER
- Coralhouse Yum NuaNATIONAL AWARD WINNER
- Coraldock SsamjangNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
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 Mushi Sauce.
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 “Mushi Sauce”). Full citation lives in Provenance.