Lilia's Cooked Chili Garlic Sauce - Tuong Ot Toi - 3g Carbs, 1g Fiber
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
4 cloves garlic -- chopped
1/2 teaspoon salt
1 1/2 tablespoons 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 saucepan, bring to a vigorous simmer over medium heat, lower the
heat to gently simmer for about 5 minutes, or until it no longer smells
raw. Remove from the heat and set aside to cool. Transfer to a jar and
store in the refrigerator.
Makes a scant 2/3 cup (10 one-tablespoon servings)
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): 15 Calories; trace Fat (3.3%
calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 108mg Sodium
Exchanges: 1/2 Vegetable; 0 OtherCarbohydrates.
