- 100g red chili peppers
- 30g garlic cloves
- 30g ginger
- 30g scallions
- 15g Sichuan peppercorns
- 30g soy sauce
- 30g rice vinegar
- 20g sugar
- 10g salt
- 50g vegetable oil
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Start by preparing the red chili peppers. Remove the stems and roughly chop them.
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Peel the garlic cloves and ginger. Finely mince both the garlic and ginger.
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Slice the scallions into thin rounds.
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Heat a small pan over medium heat and add the Sichuan peppercorns. Toast them for about 1-2 minutes until fragrant. Remove them from the pan and let them cool.
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In a blender or food processor, combine the red chili peppers, minced garlic, minced ginger, toasted Sichuan peppercorns, soy sauce, rice vinegar, sugar, and salt. Blend until you have a smooth paste.
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In a separate pan, heat the vegetable oil over medium heat. Once hot, add the blended sauce mixture to the pan. Cook for about 5-7 minutes, stirring occasionally, until the sauce is well combined and the flavors have melded together.
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Remove the sauce from the heat and let it cool completely.
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Transfer the sauce to a sterilized jar or container and store it in the refrigerator. It will keep for several weeks.
The Mongolian hot pot sauce is traditionally served with Mongolian hot pot, a type of communal cooking where diners cook a variety of ingredients in a simmering pot of broth at the table. The hot sauce adds a spicy and flavorful kick to the hot pot, enhancing the overall dining experience.
In conclusion, Mongolian hot pot sauce is a fiery and aromatic sauce made primarily with red chili peppers. It brings heat and depth of flavor to dishes, especially when served with Mongolian hot pot. The combination of spicy chili peppers, garlic, ginger, and other seasonings creates a delicious balance of flavors. It can be enjoyed by spice enthusiasts looking to add a kick to their meals. It is important to note that the nutritional information provided is an estimate and can vary depending on the specific ingredients and quantities used in the recipe.
Facts about the sauce:
- Mongolian hot pot sauce is a popular condiment in Mongolia and other East Asian countries.
- The sauce typically uses a variety of chili peppers to create its signature heat.
- The addition of garlic, ginger, and Sichuan peppercorns adds depth and complexity to the sauce.
- Mongolian hot pot sauce can be customized to suit individual preferences by adjusting the amount of chili peppers and other seasonings.
- It is a versatile sauce that can be used not only for hot pot but also as a dipping sauce for dumplings, noodles, or grilled meats.
