This cool weather has inspired me to raise the heat in my kitchen. The Thai chilies in the garden have been thriving all summer long- between that and the CSA, I have an abundance of hot peppers around me.
I love spicy food. Well, I should say that I love spicy food that has flavor. It’s fun to test yourself to see how much heat you can handle but I prefer to actually be able to taste food and not be crying afterwards. I was smart enough to cover my hands albeit not smart enough to think about the air quality of the apartment. Luckily the spicy air is helping my roommate with her cold. My nostrils feel like they’re on fire.
Anyway, this chili sauce is pretty good! I used an emulsion blender so it’s not the consistency you’d find in the sore. With a bit of garlic and sugar, these chillies go from being tear-jerking tasty to delicious sweet spiciness! I give full credit to Andrea Nguyen‘s adaptions of Lili and Chuck’s (I can’t find a site for them.)
Thai Chili Garlic Sauce
- 13-15 Thai chilis, stemmed and chopped (seeded or half-seeded to taste)
- 2 tbsp white vinegar
- 1 1/2 tbsp sugar
- 4 cloves garlic, chopped
- Combine the ingredients in a food processor. Blend until coarse. Transfer to a small pot.
- Simmer over medium high heat for 5-10 minutes, until softened.
- Transfer to a container and allow to cool. Store in the fridge.