Description
A vibrant, spicy sauce that combines the heat of red chilies and aromatic garlic, perfect for elevating various dishes.
Ingredients
Scale
- 1 cup medium/mild red chilies, chopped
- 1 to 3 Thai chilies, or more to taste
- 8 cloves garlic, smashed
- 1 cup sugar
- 1/3 cup water
- 3/4 cup white vinegar
- 1 1/2 teaspoons fine grain salt
- 1 tablespoon tapioca starch dissolved in 3 tablespoons water or cornstarch
Instructions
- Blend the chopped red chilies, Thai chilies, smashed garlic, and water in a food processor until chunky.
- Transfer the mixture to a heavy-bottomed pot. Add sugar, white vinegar, and salt; stir well and bring to a simmer.
- Simmer for about 5 minutes, stirring continuously until the sugar dissolves.
- Stir in the tapioca starch slurry and keep stirring until it thickens up nicely.
- Remove from heat, taste and adjust seasoning if necessary.
- Transfer to a clean jar, let it cool, then store in the fridge.
Notes
Fresh ingredients yield the best flavor. Store in an airtight container in the fridge for 3-6 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending, Cooking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 10g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg