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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This is similar to the orange type of sweet/hot sauce with flecks of hot pepper in it used in many Asian dishes and sometimes as a condiment or dipping sauce. Cheaper than buying retail (a major brand is Mae Ploy) and tastes just as good. Ingredients:
7 fresh red serrano peppers or 7 thai chiles |
4 cloves garlic, peeled |
3 tablespoons fish sauce |
1 cup rice vinegar |
1 cup water |
1 cup granulated sugar |
Directions:
1. Remove stems from chillies (leaving seeds in is optional) and place chillies and peeled whole garlic in a mortar and grind into a paste (some pieces of the chillies can remain visible).
2. Or alternately, you may place in a small spice mill set on pulse.
3. Combine ground garlic/chilli mixture with fish sauce, rice vinegar, water and sugar in a small saucepan, and whisk together.
4. Set heat on medium, and bring to a boil.
5. Reduce heat to low, and cook, stirring, until mixture has thickened and lightly coats the back of a spoon, about 15-20 minutes.
6. Allow to cool, and store in a sealed container in the refrigerator until used.
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