You are what you smell. That’s why I love to say that I have over 3,000 recipes for fish sauce, ketchup, and even my own chili sauce. I don’t even have any meat in my diet so I prefer to go with a fish sauce base since I’m a seafood girl.
Of course, the main ingredient of fish sauce is the smell so it’s no surprise that I love fish sauce. However, if you’re looking for a way to make your own chili sauce, don’t think its just about the smell. A lot of the chili sauce I make is filled with the smell of fresh tomatoes and garlic that I cook with on my stove. The other ingredient, ketchup, is what gives my chili sauce a unique taste.
The ingredient list should be at the top. You may have to do some extra research to get all the things you need for your chili sauce. In addition, a lot of chili sauce recipes call for a lot of tomato paste so that is something you probably dont want to mix with your chili sauce. A lot of people make their sauce with just a touch of ketchup and a pinch of salt.
Chili sauce is a condiment that’s normally made with just a bit of tomato paste and a generous pinch of salt. There are a few things you want to avoid when making chili sauce. First, you want to use a lot of sugar. You want to use a lot of garlic and onion to give the sauce that extra kick. You also want to avoid tomatoes or tomatoes paste. If you do use tomatoes or tomato paste, remember that it can be messy to clean up after.
I hate that chili sauce can be messy. I can’t stand the residue of tomato paste on my dinner plate. So, to avoid this, you want to use a small amount of garlic and onion, and instead of using tomato paste, use olive oil, but use a lot less salt.
The best way to avoid this mess is to use a lot of salt. You want to use less garlic and onion than you use tomato paste, and instead of using olive oil, use canola oil. Make sure you keep this in mind when making a recipe so you don’t end up with a “sauce out of a can”.
You can make an oil that has a lot less of the smell of garlic and onion than a can of olive oil, but when you do, you have to be careful about adding too much salt and it will make your sauce turn into something else. However, if you do use olive oil, you just want to use a lot less salt than you use tomato paste. The best way to avoid this mess is to use a lot of oil.
I know it sounds counterintuitive, but I have found that canola oil is less acidic than olive oil. I’m not sure if I have this down to a science or if the difference is just the ratio of fats.
When I say canola oil, I mean the kind used in salad dressing. You may have heard that it is not as salty as olive oil, but in reality it is just as salty. So if you want a good olive oil sauce but not as salty as canola oil or other types of olive oil, you simply can’t use canola oil. What you can do is use olive oil instead of canola oil.
I have to say that canola oil has a distinct olive taste that isn’t present in any other oil (except maybe olive oil) and I like it in a wide variety of dishes. It’s also quite versatile. In my opinion it should be used in everything (especially salads!).
