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00Ingredients
distilled white vinegar, garlic, vegtable oil, salt, water
Instructions
Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.
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1 cup small fresh red chiles, stems removed, such as Thai, serrano, piquin, or japones
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1/3 cup distilled white vinegar
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8 cloves garlic, chopped
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3 tablespoons vegetable oil
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1 teaspoon salt
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Water as needed
Place all the ingredients in a blender or food processor and puree, adding water if necessary, to form a thick paste.
Yield: 1 cup
Heat Scale: Hot
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This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.
Ingredientsdistilled white vinegar, garlic, vegtable oil, salt, water InstructionsPopular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.
Place all the ingredients in a blender or food processor and puree, adding water if necessary, to form a thick paste. Yield: 1 cup Heat Scale: Hot
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