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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 20 |
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Adapted from Foolproof Thai Cooking Cookbook. While there are many commercially prepared chili sauces, nothing beats the taste of a freshly made sauce. Great for dipping all sorts of things— wontons, spring rolls, egg rolls, etc. Can be kept in a fridge for up to a week. Notes: for a thicker sauce, add up to 1-2 tsp of cornstarch to mixture before boiling. Ingredients:
6 ounces large red chilies, finely chopped and seeded (leave seeds for a spicier flavor) |
3 tablespoons coarsely chopped garlic (more to taste) |
1 tablespoon sugar |
1 tablespoon rice vinegar (or malt vinegar) |
1 tablespoon fish sauce (nam pla) |
1 tablespoon oil |
salt |
5 fluid ounces water |
Directions:
1. Put all the ingredients in a wok or saucepan and bring to a boil.
2. Turn the heat to very low, cover, and simmer gently for 15 minutes. Remove from heat and leave to cool.
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