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Prep time
40 minutes
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Cook time
10 minutes
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Serves
2
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
Ingredients
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14-15 pieces
dry red chile peppers like arbol
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4
medium garlic cloves
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4 teaspoons
rice wine vinegar
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1/2 teaspoon
salt
Directions
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Soak the peppers in warm water for 30 minutes.
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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.
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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.
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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.
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