Ingredients Jump to Instructions ↓

  1. 1 c thai red chili peppers (@ 100g). *Start with less (about half) if you want a more mild, gentle hot sauce

  2. 4-5 med. cloves of Garlic,  crushed or minced

  3. 2 med Shallots,  minced

  4. 1 T Vegetable Oil

  5. 2 - 8 oz. (or 1- 15 oz.) can of Tomato Sauce

  6. 1 T Fish Sauce (don't skimp out on this!) or use Soy Sauce,  if you can, try to use the Fish Sauce.

  7. 3 T Rice Vinegar

  8. 3 T Sugar

Instructions Jump to Ingredients ↑

  1. Twitter got me into some big trouble. Last week, I innocently twittered a photograph of some Vietnamese condiments for a Viet Nhậu (tapas) Remove stems of chili peppers, rinse clean. Blot dry with paper towel. Wearing rubber gloves, mince the chili peppers. The smaller the cut, the smoother your final sauce will be.

  2. In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don’t burn your garlic!)

  3. Add tomato sauce and minced chili peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.

  4. Continue simmering sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.

  5. Remove from heat and allow to cool completely.

  6. Transfer sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.

  7. Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.


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