Ingredients with Measurements:
- 1 cup fresh red Thai chili peppers, stemmed and chopped
- 1/2 cup garlic cloves, peeled and chopped
- 1/4 cup rice vinegar
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup water
Special equipment needed:
- Food processor or blender
- Fine mesh strainer
Step-by-step instructions:
1. In a food processor or blender, pulse the chopped chili peppers and garlic until finely minced.
2. In a small saucepan, combine the rice vinegar, fish sauce, sugar, and water. Heat over medium heat, stirring until the sugar dissolves.
3. Add the minced chili pepper and garlic mixture to the saucepan and bring to a simmer.
4. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
5. Remove the saucepan from the heat and let the sauce cool for a few minutes.
6. Pour the sauce through a fine mesh strainer into a clean jar or bottle.
7. Store the Thai chili garlic sauce in the refrigerator until ready to use.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Low heat
Serving size:
- Makes about 1 cup of sauce
Nutritional information:
- Calories: 25 per tablespoon
- Fat: 0g
- Carbohydrates: 6g
- Protein: 0g
- Sodium: 240mg
Substitutions for ingredients:
- If you can't find fresh red Thai chili peppers, you can use dried Thai chili peppers or substitute with another type of fresh chili pepper.
- If you don't have rice vinegar, you can use white vinegar or apple cider vinegar.
- If you don't have fish sauce, you can use soy sauce or oyster sauce.
Variations:
- For a milder sauce, use fewer chili peppers or remove the seeds and membranes from the peppers before mincing.
- For a sweeter sauce, add more sugar or use palm sugar instead of regular granulated sugar.
- For a thicker sauce, let the sauce simmer for longer until it reduces and thickens.
Tips and tricks:
- Be careful when handling the chili peppers, as they can be very spicy and can irritate your skin and eyes.
- Use gloves or wash your hands thoroughly after handling the chili peppers.
- Adjust the amount of chili peppers to your desired level of spiciness.
- This sauce can be used as a dipping sauce or a marinade for meat or seafood.
Storage instructions:
- Store the Thai chili garlic sauce in a clean jar or bottle in the refrigerator for up to 2 weeks.
Reheating instructions:
- This sauce can be served cold or at room temperature, but if you prefer it warm, you can heat it up in a saucepan over low heat.
Presentation ideas:
- Serve the Thai chili garlic sauce in a small bowl or ramekin as a dipping sauce for spring rolls, dumplings, or grilled meat or seafood.
Garnishes:
- Garnish the sauce with chopped cilantro or green onions for a pop of color and flavor.
Pairings:
- This sauce pairs well with grilled chicken, shrimp, or tofu, as well as stir-fried vegetables or noodles.
Suggested side dishes:
- Serve the Thai chili garlic sauce with steamed rice, cucumber slices, or a side salad.
Troubleshooting advice:
- If the sauce is too spicy, you can add more sugar or vinegar to balance out the heat.
- If the sauce is too salty, you can add more sugar or water to dilute the saltiness.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with the chili peppers and garlic to prevent cross-contamination.
- Store the sauce in the refrigerator and discard any leftover sauce that has been sitting at room temperature for more than 2 hours.
Food history:
- Thai chili garlic sauce is a popular condiment in Thai cuisine, often used as a dipping sauce or a marinade for meat or seafood.
Flavor profiles:
- This sauce is spicy, garlicky, and slightly sweet and sour, with a salty umami flavor from the fish sauce.
Serving suggestions:
- Serve the Thai chili garlic sauce with grilled meat or seafood, spring rolls, or dumplings.
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Region: Thai