This ubiquitous Asian condiment does not need to be purchased. In fact, it has a wonderful, bright flavor when made at home. In the late summer, when chiles are at their peak red color and spicy-fruity flavor, I buy a bunch at the farmers’ market and make a batch or two of this sauce. Keep the sauce uncooked if you enjoy a wild, robust flavor. Or, cook the sauce for a more mellow finish. I often blend different kinds of chiles so as to not create too much of a burn.
Recipe information
Yield
makes 2/3 cup
Ingredients
Preparation
Step 1
Put the chiles, garlic, salt, sugar, and vinegar in an electric mini-chopper or food processor. Grind to a coarse texture. Take a whiff ; it should make you sweat a bit. Taste and adjust the flavor with extra salt for depth or sugar to mitigate the heat.
Step 2
For an uncooked sauce, simply transfer the sauce to a jar and let it stand for at least 30 minutes to blend the flavors before using. For the cooked version, transfer the chile mixture to a small saucepan. Bring to a vigorous simmer over medium heat, then lower the heat to gently simmer for about 5 minutes, or until the sauce no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar. Refrigerated, the sauces keep well for a good 6 months.
