Author Notes: I whip out this hot sauce every time I make any Asian, Indo-Chinese or Thai dish. It's fresh, fiery red and your flavor buds send delicious waves of contentment to the brain after every bite. —Annada Rathi
Prep time: 40 min
Cook time: 10 min
pieces dry red chile peppers like arbol
medium garlic cloves
teaspoons rice wine vinegar
- Soak the peppers in warm water for 30 minutes.
- Saute garlic in vegetable oil on low heat till the garlic acquires a golden brown sheen. The purpose of this step is to get rid of the raw taste of garlic. If you are fond of raw garlic, no need for sauteing it.
- Place the soaked peppers in a blender. You can use the soaking water in soup or beans. Add the rest of the ingredients in the blender. If you have sauted the garlic, use the leftover oil too.
- Now blend fine. Store this sauce in a glass container. It will last for about a week. Serve with noodles, fried rice or any Thai curry.