Auntie Khar Imm’s Chile Sauce
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1ounce red Thai bird chiles (10-15 small ones), stemmed
- 1clove garlic
- 1½tablespoons Kalamansi lime juice (or a mix of lime and orange), or to taste
- 1teaspoon sugar, or to taste
- Pinch salt, or to taste
Preparation
- Step 1
Place all ingredients in a blender or food processor, and blend until you have a nearly smooth sauce. Taste (it’s hot!), and add more juice, salt and sugar to taste.
Private Notes
Cooking Notes
I whizzed in some dried shrimp, it added a delicious umami note. Super spicy, & tangy - the excellent foil to a braise with some sweetness
The problem with this kind of recipe is that you have to get the right ingredients. In France, you cannot find red Thai bird chiles, but there are Caribean "piments oiseaux" on nearly every street market. Same for Kalamansi lime. We've now got lots of lime. But not the Kalamansi type...
I hate to be That person (esp. towards Francis Lam - you are adored, sir!), but I thought there was a risk of botulism with uncooked things kept in the fridge for more than a few days? Have I been tossing out my under a week old, still-delicious salsas/zhugs/pestos/etc. unnecessarily?
How long can this keep in fridge?
Are these dried peppers?
I whizzed in some dried shrimp, it added a delicious umami note. Super spicy, & tangy - the excellent foil to a braise with some sweetness
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