It’s getting HOT in here…top chilli sides to try

17 May, 2019

All the saucy ladies …It’s getting hot in here

There are two types of people in this world. Those who run a mile if they see anything even remotely spicy, and then there are those of us who love a good chilli kick that burns the tongue on the way in and on the way out it burns our…. well… you get the drift.

Whether it’s in a paste, oil or sauce, each fusion has its own mix of distinct blended flavours that add personality and punch to dishes all around the globe. We’ll give you the lowdown on our favourite five chilli concoctions and condiments that are sure tingle and tantalise your tastebuds.

Chilli Oil – Usually made with a vegetable oil base, this popular condiment gives you drizzle satisfaction with a subtle crunch. The oil is heated and infused with chilli flakes and depending on the type of chilli used, chilli oils can range from relatively mild to ‘blow your socks off’ hot! Drizzle over favourite Pho or dip your delicious dumplings in for a hit of heat.

Sambal – Sambal is a chilli sauce or paste typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallots, palm sugar, and lime juice. This condiment is an ‘on the side’ type of chilli that you’ll want to gradually add to your dish as you go. Warning: Don’t be too cocky with this condiment, it packs a punch! Its delicious with fish, chicken or added to warming soups.

Sriracha – This saucy number is incredibly versatile and can be used to pimp anything up from fried noodles to poached eggs! Made with chillies, distilled vinegar, garlic, sugar and salt – it’s a perfect blend that adapts to a variety of dishes and promises a salty yet sweet chilli kick.

Gochujang – AKA red chilli paste is sweet, savoury, spicy and fermented. Made with chilli powder, glutinous rice, barley malt powder and salt this condiment is most popular served with Korean dishes and while traditionally the fermentation process could take up to years to perfect, its now readily available in supermarkets so you can grab a jar and add this ancient condiment to your next meal for a fiery and flavoursome sensation.

Sweet Chilli – Perhaps the ‘safest’ chilli condiment of them all when it comes to heat. This jam like condiment is known for its sweetness with a subtle hint of chilli that won’t have you guzzling down the milk like other hotter chillies might make you do. The sweetness element is usually from added fruit, refined sugar or honey and while it may be the tamest of the bunch, its popularity is well known globally. In our opinion, a spring roll that hasn’t been dipped in sweet chilli sauce is and will always be sacrilegious.

Head on over to China Chilli and ignite your senses with their delicious chilli dishes.