Journal

Tương Ớt - Chilli Sauce

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Jalepeno is a mild pepper for some. It's too hot for me. I'm weak sauce. I know. I've been told. But the heat and flavors from peppers add dimensions to many dishes that I would be remiss if it was omitted. Naturally, I planted a few pepper plants in the garden each year. The sweets peppers frequently end up in a stir fry or eaten raw dipped in hummus. The mild ones like shishito peppers are blistered on a hot cast iron pan, sprinkled with sea salt and served. The hot ones. Oh the hot ones, we make our own version of sriracha! 

Tương Ớt - Chilli Sauce

Ingredients - May also be a good idea to do this in a really well ventilated area. I move this operation outside!

~12 oz red chili peppers or peppers of your choice

~5 oz tomatoes

1 head garlic, peeled and make into paste

1/2 cup water

4 tbsp vegetable oil

5-6 shallots, sliced thin

1/2 tsp salt

4 tbsp sugar

Directions

Using a paring knife, make an X at the bottom of tomatoes. Halved peppers lengthwise. In a large pot, bring water (separate from the 1/2 cup water in list) to a boil and blanch tomatoes and peppers. Peel tomatoes, remove seeds and dice. Wear gloves (I was really sorry I didn't the first time I handle hot peppers!) to remove pepper seeds and cut into small chunks. Pulse tomatoes, peppers and 1/2 cup water in a blender.

In a large pan over medium high heat, fry shallots and garlic in oil until lightly brown. Then add the pepper mix along with salt and sugar into the pan. Stir and let the mixture simmer until sauce reduces and thickens.  Remember to stir occasionally. Allow the sauce to cool completely before transferring for storage. Add a layer of oil on top to avoid discoloration and mold. 

 

 

Tien Hung