Shito
Spicy black pepper sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Fry Aromatics: Heat the oil in a saucepan over medium heat. Fry the grated onions, ginger, and garlic for 10-15 minutes until the moisture evaporates and they turn slightly golden.
- 2
Cook Tomato Paste: Stir in the tomato paste and chili powder. Fry for another 10 minutes. The oil will turn a deep red color.
- 3
Add Powders: Reduce the heat to very low. Gently fold in the dried fish powder and dried shrimp powder. Stir well to ensure there are no lumps.
- 4
Simmer and Darken: Crumble in the bouillon cubes. Allow the sauce to simmer gently for 30-40 minutes, stirring frequently to prevent the powders from burning at the bottom. It will gradually turn from deep red to a very dark, almost black color.
- 5
Cool and Store: Once the oil floats generously at the top and the sauce is dark and fragrant, remove from heat. Allow it to cool completely before transferring to sterilized glass jars. It will keep for months at room temperature.
Plan it in Listahan
Add Shito to your week, check it against your household's allergens, and build the shopping list automatically.