Tuesday, March 12, 2013

Thai Garlic Chili Sauce

It's not a big surprise, that I LOVE spicy food.   I always have a lot of spicy condiments around to spice up sandwiches, stir fries... almost anything.  I love all kinds of chilies, but Thai Chilies are extra hot and spicy.  I think they are so pretty with their dynamite red color.   I decided to be daring and make my own Thai Chili Garlic Sauce.  I had to be very careful dealing with such large quantities of spicy chilies (making sure to keep my hands away from my eyes at all times).  I let the food processor do the the hard work. I am planning on using this spicy chili in a few dishes this week... so look out for how I use this up.  Just to let you know, this is a very spicy sauce so you can always make it less spicy by decreasing the Thai chilies and increasing the sweet chilies used in the recipe.

1 1/2 cups Thai chilies
1 1/2 cups sweet red chili
1/4 cup fish sauce
1/4 rice vinegar
1/4 water
6-8 fresh garlic cloves
2-3 Tbs canola oil
1-2 Tbs brown sugar (to taste)

Cut stems off of chilies.  Put all ingredients into food processor and blend until smooth.

Cook in a pan on the stove for 10-12 minutes until sauce thickens. Cool ingredients fully and put into a sterile jar with a tight fitting lid.  Refrigerate up to 2 weeks.

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