Yield: Yields about 1 cup
This homemade version of the insanely popular Thai hot chile-garlic sauce is thinner and fresher-tasting than store-bought. It needs a few days to ferment at room temperature, but it’s worth the wait.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We loved this hot sauce-- it has a fresh taste, with just a hint of sweetness, some tang from the vinegar, and a great garlic flavor. I used red "Paper Dragon" peppers from the farmers' market, but it wasn't super-hot-- just enough kick to let you know it's a hot sauce. Instead of pressing through a sieve, I used a food mill to extract more of the pepper pulp, which gave a good consistency-- and yielded about 2 cups. Good thing, as my heat-loving husband used about a quarter cup on his rice and beans last night.Edited to add that I've made this three times-- in the third batch, I used only 1 Tbsp of granulated sugar instead of 2-- this made it the perfect sweetness.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?