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Chili sauce and paste
Fritters served with chili sauce in a ramekin
Type
Sauce
Course
Accompaniment
Main ingredients
Chili peppers, Water
Variations
Hot or sweet
Media: Chili sauce and paste
Sweet chili sauceHot sauce with basil leaves
Chili sauce and chili paste are condiments prepared with chili peppers.
Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces.[1][2] Several varieties of chili sauce include sugar in their preparation, such as the Thai sweet chili sauce and Filipino agre dulce, which adds sweetness to their flavor profile.[3][4][5] Sometimes, chili sauces are prepared with red tomato as primary ingredients. Many chili sauces may have a thicker texture and viscosity than hot sauces.
Chili paste usually refers to a product whose main ingredient is chili pepper. Some are used as a cooking ingredient, while others are used to season a dish after preparation. Some are fermented with beans, as in Chinese doubanjiang, and some are prepared with powdered fermented beans, as in Korean gochujang. There are regional varieties of chili paste and also within the same cuisine.
Chili sauces and pastes can be used as dipping sauces, cooking glazes and marinades.[4][6] There are many commercial varieties of mass-produced chili sauce and paste.
^The Gypsy Kitchen, Lisa Lamme. p. 57.
^The Everything Thai Cookbook, Jam Sanitchat. p. 164.
^ Handbook of Vegetable Preservation and Processing. pp. 162–164.
^ abThe Asian Grocery Store Demystified, Linda Bladholm. pp. 58–61.
^Cite error: The named reference Alejandro2015 was invoked but never defined (see the help page).
^The Fishes & Dishes Cookbook, Kiyo Marsh, Tomi Marsh, Laura Cooper. p. 51.
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