chili sauce

Thai Chili Sauce

2016, cooking

From the shesimmers blog: http://shesimmers.com/2011/03/thai-three-flavored-sauce-newbie.html

  • 40 g red chilies (about 20 bird’s eye chilies or 3 large red jalapeño peppers), finely chopped
  • 40 g peeled garlic (about 10 large cloves), finely chopped
  • 40 g peeled shallots (2 large), finely chopped
  • 20 g finely chopped cilantro roots or stems (about 1/2 cup, packed)
    (The above ingredients can be pulsed to a coarse paste in a food processor.)
  • 150 g palm sugar, chopped (about 1 cup, packed)
  • 4 fluid ounces water (1/2 cup)
  • 70 g brown sugar (1/3 cup, packed)
    2.5 fluid ounces fish sauce (1/3 cup)
  • 2.5 fluid ounces tamarind pulp (1/3 cup)
  • 2 tablespoons vegetable oil

 

  1. In a medium saucepan, fry the garlic-shallot-cilantro-chili paste in the vegetable oil over medium-high heat just until fragrant.
  2. Add the remaining ingredients to the saucepan. Bring the mixture to a boil, lower the heat to maintain a simmer.
  3. Reduce the sauce down to about 1 1/2 cups; remove from heat. The sauce will thicken up slightly upon cooling.
  4. Store the cooled sauce in a glass jar and refrigerate or freeze.