Details
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Start your first batch with fewer chiles to familiarize yourself with their heat level. I wear contacts so when handling the chile peppers I make sure to wear gloves.
- 1 Tablespoon Vegetable Oil
- 5 Garlic Cloves (Minced)
- 2 Medium Shallots (Minced)
- 16 Ounces Tomato Sauce
- 1 Cup Thai Red Chile Peppers (Minced)
- 1 Tablespoon Fish Sauce
- 3 Tablespoons Rice Vinegar
- 3 Tablespoons Sugar
- In a medium-size saucepan heat oil over a medium-high heat. Add garlic and shallots. Sauté for 1 minute until shallots are light brown. Make sure not to burn the garlic.
- Add tomato sauce and chiles. Cook sauce on medium-high for 5 minutes. Lower heat to simmer. Add fish sauce, vinegar, and sugar. Mix well
- Simmer for 10 minutes to make sure to soften chiles. Remove from heat and let cool.
- Transfer mixture to food processor or blender. Puree until smooth.
- Test sauce to determine if it needs adjusting. Add more fish sauce, vinegar, sugar and/or water if needed. Puree one more time until very smooth.
- Pour sauce into a sterilized jar and place in fridge for up to 1 month.
- Makes 1 cup.
- © Victoria Hart Glavin
