Chuck's Raw Chili Garlic Sauce - Tuong Ot Toi
Recipe By :Andrea Nguyen
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
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6 ounces hot chiles -- (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
3 cloves garlic -- chopped
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons distilled white vinegar
Put all the ingredients in an electric mini chopper or food processor.
Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small jar and refrigerate. Let stand at least 30 minutes before using to allow the flavors to blend.
Makes about 2/3 cup (10 one tablespoon servings)
Note: Chuck says that if your concoction is too hot, add some bell pepper to tone it down. You can also mitigate the heat with sugar, salt and/or vinegar.
AuthorNote: From a pound of chiles, I came up with two bright, fresh, hot condiments that had a pleasant taste but didn't burn or take out all your taste buds. They're simple to make and the difference is that Lili's (on the right below) is cooked after being pureed while Chuck's stays raw. Hers is a tad sweeter, lighter in color and thicker than his. (If you've sampled Cholimex in Vietnam, hers is a superior version of that high-class sauce made in the Motherland.) On the other hand, Chuck's has a marvelous funky heady, almost floral quality. I took the two homemade chili garlic sauces to a Vietnamese Slow Food event that I did last Sunday and people ate the jars clean. I like them both.
Cuisine: "Vietnamese"
Source: "Viet World Kitchen"
S(Formatted by Chupa Babi): "March 2012"
Yield: "2/3 cup"
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Per Serving (excluding unknown items): 9 Calories; trace Fat (5.0%
calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 108mg Sodium
Exchanges: 0 Vegetable; 0 Other Carbohydrates.
