04 August 2011

Chili garlic sauce

Before our move out east, we gave away an ungodly number of condiments. When you cook and eat and can't keep the contents of your fridge, it makes unloading those things an enormous task. We hope they all found happy homes and happy stomachs, but in the meantime, we have to rebuild some of our stores! (There will be bacon, oh, there will be bacon. My bacon stores are empty. But I digress...)

We start with a hot sauce. Simple and tasty. I modified this from a blog I follow, Viet World Kitchen.
6 oz hot chiles, stemmed and chopped
4 cloves garlic, chopped
½ tsp salt
1 ½ tbsp sugar
1 ½ tbsp white wine vinegar
I used a mixture of chiles raided from a local grocer.


Remove the stems from the chiles. Toss in a food processor with the garlic, salt, sugar and vinegar.

Pulse to make a nice, coarse goop.

Chili garlic puree

Andrea at Viet World Kitchen suggests tasting at this point, and adjusting the seasoning. One tiny tidbit of this lovely mess burned my mouth. Three servings of yogurt, a glass of water and an entire bottle of beer didn't make me feel better. I'm not sure I had the seasonings right.

Simmer on the stove for five to ten minutes. Add water as necessary to maintain consistency.

Remove from heat and save as a condiment to add a nice touch of heat to your dishes. But be careful. This is hot!

Chili garlic sauce


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