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Categories:Viewed: 36 - Published at: a year ago
Ingredients
- 1 cup packed dried red chiles
- 3/4 cup water
- 1/4 cup coarsely chopped garlic
- 1/4 cup fish sauce
- 1/4 cup sugar
- 3/4 cup rice vinegar, or substitute apple cider vinegar
Method
- Break the chiles in half, break off the stems, and empty out; if you wish, discard some or all of the seeds.
- Place the chile pieces in a small pot with the water.
- If your garlic is somewhat dried out and harsh-tasting (in the winter months), add it too.
- Bring to a boil, cover, reduce the heat, and simmer for 3 to 5 minutes, until the chiles are softened and have swelled up a little.
- If your garlic is young and fresh, add it for the last minute of cooking.
- Combine the chiles and garlic with their liquid, the fish sauce, and sugar in a food processor, and process or grind to a coarse paste; scrape down the sides of the processor bowl as necessary with a rubber spatula.
- Add the vinegar and process again.
- Transfer to a clean, dry glass jar and store in the refrigerator, preferably for at least a day before using.
- It will keep in the refrigerator for several weeks.
