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Scott Phillips

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.

Ingredients

  • 1-1/4 lb. fresh hot red chiles, such as Fresnos, long red chiles, red jalapeños, or red serranos, washed and dried
  • 4 medium garlic cloves, smashed and peeled
  • 1 oz. kosher salt (2-1/2 Tbs. if Diamond Crystal; 1-1/2 Tbs. if Morton)
  • 2 Tbs. granulated sugar
  • 1 Tbs. packed dark brown sugar
  • 1/2 cup distilled white vinegar

Nutritional Information

      Nutritional Sample Size per 1 tsp.
      Calories (kcal) : 5
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 180
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Wearing gloves, trim the stem ends from the chiles and cut the flesh into large chunks (don’t remove the seeds or ribs).
  • Open the kitchen windows and/or turn on the exhaust fan. In a food processor, pulse the chiles, garlic, salt, and sugars to a loose, chunky paste, about 15 one-second pulses. Scrape the mixture into a glass bowl, cover loosely with plastic, and let sit at room temperature for 4 to 5 days.
  • Scrape the mixture into a 2-quart nonreactive saucepan. Stir in the vinegar and bring to a simmer, uncovered, over low heat, stirring frequently, until the mixture is very soft, 5 to 8 minutes.
  • Strain the mixture through a medium mesh sieve set over a glass bowl, pushing on the solids to extract all the liquid. (If you prefer a thicker sauce, use a large mesh sieve.) The sauce will keep, refrigerated in an airtight glass bottle or jar, for up to 4 months.

Reviews

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Reviews

  • User avater
    Pielove | 08/28/2014

    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.

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