If you don’t own a Thermomix, you can quite easily make this in a regular blender – it takes longer and may require more stopping and stirring/scraping but that’s about it. If this were all the Thermomix is capable of, it’d be a pretty expensive blender, but of course, it can do quite a few other things as well.
I will be sharing more recipes showcasing its capabilities as I test them out myself.
By the way, this chilli sauce goes great with just about any dish – it used to be a permanent feature at every meal in our household growing up in Malaysia. As you can see from the recipe, we love our garlic – I’m not sure if it’s a Hakka thing since this is a family recipe, or a Malaysian thing. The original recipe used to include vinegar, I guess to help it keep longer, but my stepmom eliminated that when we moved to Australia and I think it tastes better without.
INGREDIENTS:
- 1 cup garlic cloves, peeled
- 2.5 cups large fresh chillies
- ½ cup bird’s eye chillies
- 1.5 Tbsp salt
- ½ cup water
METHOD:
Blend 10 seconds on speed setting 6.5.
Questions about the Thermomix? Email me at jackie@jackiem.com.au
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