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Categories:Viewed: 42 - Published at: a year ago
Ingredients
- 1 cup boiling water
- 20 dried red Thai or cayenne chiles, stems removed
- 1/4 cup thinly sliced shallots or red onion
- 1 teaspoon white granulated sugar
- 1/2 teaspoon coarse kosher or sea salt
- 6 medium-size cloves garlic
Method
- Pour the boiling water over the chiles in a small bowl, and set aside until the chiles have softened and the water has turned light reddish-orange, 1 to 2 hours.
- (I have certainly forgotten it and left it overnight, and everything has worked just fine.)
- Drain the chiles, reserving 1/4 cup of the liquid.
- Pour the reserved liquid into a blender jar, and then add the chiles and all the remaining ingredients.
- Puree, scraping the inside of the jar as needed, until it forms a smooth, orange-red, pulpy paste.
- Transfer this knock-your-socks-off-hot sauce to a tightly sealed container and refrigerate it for up to 5 days, or freeze it for up to 1 month.
