Green chili salt is a specialty of Nha Trang, with a very different unique flavor that has defeated many seafood and barbecue lovers. A cup of green chili salt, sour, salty, spicy, very smooth, fragrant, unlike any other dipping sauce.
Green chili peppers removed seeds. (more green peppers than red peppers)
Red and green chili peppers with seeds removed.
2 garlic cloves, 1 thinly sliced ginger.
1 part salt, 2 parts sugar, 1 tablespoon olive oil.
Lemon leaves, white pepper (add 1 to increase the spiciness)
Green chili peppers are washed and dried. Roast until the peppers are ripe, to remove the pungent smell of the peppers, scrape off the chili skin.
Squeeze the lemon juice to extract the juice, avoid letting the lemon peel essential oil fall into the juice, making the lemon juice bitter.
Wait for the chili to cool and put it in the blender with the chili pepper, pepper, sugar, lemon leaves, ginger, and salt. Pour the mixture into the jar gradually.
All ingredients must be washed, let dry when making dipping sauce to preserve for a long time.
If you do not like to roast green peppers, you can put the chili in a pot of boiling water, remember to remove all the chili seeds, blanch the sticky rice water and quickly put it in a bowl of ice water before grinding. Thus, this sauce will keep its beautiful color for a long time.
Green chili salt is not only to enjoy with seafood dishes, but also to use as dipping sauces for barbecue, bbq parties, grilled chicken… or sauces for baked goods are delicious, rich, mouthwatering.
Homemade green chili salt can only be stored in the refrigerator for about 2 weeks, so you should make just enough to eat to avoid waste. How to make green chili salt sauce is not difficult to do, the ingredients are easy to find, so you are not too afraid to do it again next time.