Food: Chilli Sauces

 

For the past few years I have been experimenting with various chili sauces and oils. After many experimentations I am broadly happy with my set-up:

 - I have found Regae Regae Sauce to be very nice on cheese on toast and quite nice indeed when used alongside eggs. Overall however, this spicy tangy sauce is not a must-have and a single bottle can last many months. I may buy his sauce once a year or so if it's on offer.

- Chili oil is a must have sauce/dip that I could not do without. I've been using this for over a decade now and it is the second most important condiment in my larder (ketchup being the king). Get one with a god amount of chili flake sediment in so you can tailor the strength of kick to your meal (more flakes= more kick, more oil = a milder chili flavour but still pretty potent).

- Sriracha  chili sauce is another wonderful sauce that provides more of a zesty, garlicky zing compared to the chili oil, and is great on all sorts of random foods from toast to avocados!

- Now, I do actually prefer Vietnamese Trang Thunh Chili Sauce to Sriracha but there is a slight sourcing problem:  the only way to get a hold of this sauce seems to be to buy it wholesale and the minimum bottle purchase is 48,000 boxes. 

 - Sweet Chili Sauce is another go-to classic that occupies condiment shelf space in many households. However, this sauce has fallen away over time due to its relatively limited. It has been replaced by the occassional purchase of Lingham's Chili Sauce, which has a bit of sweetness about it and also has a much wider application.