| Thai sauces have a distinctive flavour and invariable
use a lot of garlic. If you can find, or raise your own,
Serrano and Bird's Eye peppers then make the most of them
by preparing your own sauce as in this recipe or the Thai
Hot Chilli Sauce. |
| |
| 4 serrano chillies, minced |
| 4 Thai (birds eye) chillies, finely chopped |
| 1 cup Sugar |
| 1/2 cup Water |
| 1/2 cup Rice vinegar (White Vinegar) |
| 2 tablespoons Finely Minced Garlic |
| 1/2 teaspoon Sweet paprika |
| 1 teaspoon Salt |
| 1 tablespoon Thai fish sauce |
| 1 tablespoon Fresh lime or lemon juice |
|
| |
| Remove stems from peppers and prepare as specified -
take the necessary precautions when handling
hot peppers. |
| In a small, heavy saucepan, combine the chillies, sugar,
water, vinegar, garlic, paprika and salt. Bring to a rolling
boil over medium heat. Stir to dissolve the sugar and
salt and reduce the heat to low. Simmer until the liquid
reduces slightly and thickens to a light syrup. Remove
from the heat and stir in the fish sauce and lime or lemon
juice. If you want a thicker sauce still you can stir
in a 1/2 teaspoon of flour mixed in with some water towards
the end of the simmer. |
| Cool to room temperature before serving. Transfer the
cooled sauce to a tightly sealed jar and store at room
temperature for 2 to 3 days. |
| |
| Return to Hot
Sauce Index |
| |
