Garlic Pepper Recipe

This quick and easy Garlic Pepper sauce is a versatile condiment that brings bold, aromatic flavor to your table. Combining the sharp bite of bird's-eye chillies with the pungent warmth of fresh ginger and turmeric, it offers a complex heat that is both bright and earthy. The sweetness of sugar balances the acidity of white vinegar, creating a harmonious blend that cuts through rich foods. Perfect for drizzling over grilled meats, mixing into stir-fries, or serving alongside rice and vegetables, this sauce is a staple for everyday cooking. Its simple ingredients make it a reliable go-to for adding instant zest to bland dishes.

Cuisine: American

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 30.4

Dietary: Gluten-free, Vegan, Vegetarian

Description

This quick and easy Garlic Pepper sauce is a versatile condiment that brings bold, aromatic flavor to your table. Combining the sharp bite of bird's-eye chillies with the pungent warmth of fresh ginger and turmeric, it offers a complex heat that is both bright and earthy. The sweetness of sugar balances the acidity of white vinegar, creating a harmonious blend that cuts through rich foods. Perfect for drizzling over grilled meats, mixing into stir-fries, or serving alongside rice and vegetables, this sauce is a staple for everyday cooking. Its simple ingredients make it a reliable go-to for adding instant zest to bland dishes.

Ingredients

2 Green chili padi (bird's-eye chillies)
1/4 teaspoon Ground white pepper
1 tablespoon Sugar
2 tablespoons White vinegar
1 Carrot, grated
1 Cucumber, grated
1 Turmeric, grated
1 Ginger, grated
4 cloves Garlic

Directions

1
Peel and mince the garlic cloves finely.
2
Grate the ginger and turmeric root into a fine paste.
3
Finely grate the carrot and cucumber.
4
If using whole bird's-eye chillies, deseed and halve them lengthwise for less heat, or leave whole for maximum spice.
5
In a blender or mortar, combine the garlic, ginger, turmeric, and chillies.
6
Pulse or pound until a smooth paste forms, adding a splash of vinegar if needed to help blend.
7
Transfer the paste to a bowl and stir in the sugar, ground white pepper, and remaining white vinegar.
8
Mix in the grated carrot and cucumber until evenly distributed.
9
Taste and adjust seasoning if necessary, adding more sugar for sweetness or vinegar for acidity.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 30.4kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.8mg1%
Total Carbohydrate 7.2g3%
Dietary Fiber 1.2g5%
Sugars 5.4g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store this sauce in an airtight jar in the refrigerator for up to one week. The flavors will meld and deepen over time.

For a milder version, remove the seeds from the bird's-eye chillies before blending.

This sauce works well as a marinade for chicken or pork, or as a dipping sauce for spring rolls and dumplings.

Keywords: garlic, pepper, sauce, chili, ginger, turmeric, vinegar, spicy, condiment, homemade, asian, condiments, heat, flavor, quick, easy, vegan, side-dish, topping, marinade

Read it online: https://www.chefs-mate.com/recipe/garlic-pepper-recipe-21/