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Authentic Greek Tzatziki Sauce Recipe

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4.5 from 22 reviews

Sa Tế is a vibrant Vietnamese lemongrass chili sauce bursting with aromatic spices, roasted chili heat, and rich annatto oil. This savory condiment combines fresh and dried chilis, garlic, shallots, lemongrass, and warm spices to create a versatile sauce that enhances a variety of dishes from noodles to grilled meats.

Ingredients

Main Ingredients

  • 200 g fresh chili (adjust to preference)
  • 50 g garlic
  • 50 g red shallot
  • 5 stalks lemongrass
  • 20 g galangal (optional)
  • 40 g dried chili flakes (optional)
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp sugar (or to taste)
  • 1/2 tsp chicken bouillon powder
  • 1 tbsp fish sauce

For Annatto Oil

  • 1/2 US cup annatto seeds
  • 2 US cup cooking oil (for infusing annatto seeds)

For Aromatics Oil

  • 1 Chinese cinnamon bark
  • 1 star anise
  • 1 US cup cooking oil (for cooking aromatics)

Instructions

  1. Roast Chilies: Preheat your oven to 180°C (356°F). Line a tray with foil to prevent sticking and roast the fresh red chilies for 10 minutes or until dehydrated. Remove and let cool in a bowl.
  2. Prepare Aromatics: Finely chop garlic, red shallots, and optionally galangal. Roughly chop lemongrass into 1-2 cm segments.
  3. Process Lemongrass and Chilies: Blitz the chopped lemongrass in a food processor and transfer to a bowl. Repeat the process with the roasted chilies, setting them aside separately.
  4. Make Annatto Oil: In a saucepan, heat 2 US cups of cooking oil on low and add 1/2 US cup annatto seeds. Infuse the oil for 3-5 minutes until it turns a vibrant red. Strain the seeds out using a sieve and reserve the oil.
  5. Infuse Aromatics Oil: In a new saucepan or wok, heat 1 US cup cooking oil on low. Add star anise and Chinese cinnamon bark and cook for 2 minutes until aromatics bubble. Remove and discard the star anise and cinnamon bark.
  6. Cook Aromatics Mixture: Add chopped garlic, shallots, and galangal to the aromatics oil and brown for 1 minute, stirring frequently to avoid burning.
  7. Combine and Simmer: Add lemongrass, processed roasted chili, dried chili flakes, fish sauce, salt, sugar, and chicken bouillon powder to the sautéed aromatics. Stir and cook on low for about 10 minutes until the mixture turns golden and fragrant.
  8. Finish with Annatto Oil: Pour in the prepared annatto seed oil and stir well to combine everything evenly. Cook for an additional 1 minute to meld flavors.
  9. Cool and Store: Remove from heat and let the Sa Tế sauce cool. Transfer to airtight containers and store in the refrigerator to enjoy as a flavorful condiment with your meals.

Notes

  • Adjust the quantity of fresh chilies and chili flakes based on your heat preference.
  • Roasting chilies enhances their flavor and reduces moisture, preventing spoilage.
  • Galangal is optional but adds a nice earthy, citrusy note to the sauce.
  • Use a food processor for a finer texture and better integration of ingredients.
  • Store sauce in airtight jars in the fridge for up to 2 weeks.
  • Annatto oil not only adds color but also a subtle nutty aroma.
  • Line the roasting tray with foil for easy cleanup and to prevent sticking.
  • This sauce pairs wonderfully with grilled meats, noodles, and stir-fries.

Find it online: https://lovelycooks.com/authentic-greek-tzatziki-sauce-recipe/