This condiment can be used to jazz up any prepared food, or use it as a stand-in for fresh garlic or chile peppers (or both) when marinating proteins or creating curry. With heat, acid and umami, it packs a punch. Our favorite use is on grilled tofu lettuce wraps. We like the more vibrant color that red Thai bird’s eye chiles give the sauce, but green chiles work just as well.
Chile-Garlic Sauce Recipe
This condiment can be used to jazz up any prepared food, or use it as a stand-in for fresh garlic or chile peppers (or both) when marinating proteins or creating curry. With heat, acid and umami, it packs a punch. Our favorite use is on grilled tofu lettuce wraps. We like the more vibrant color that red Thai bird's eye chiles give the sauce, but green chiles work just as well.
Ingredients
- 1 ½ ounces red Thai bird’s eye chiles (about 3/4 cup)
- 2 tablespoons canola oil
- 10 cloves garlic minced
- 3 tablespoons minced fresh ginger
- ¼ teaspoon kosher salt
- ¼ cup water
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 teaspoons coconut sugar
Instructions
- Carefully, while wearing rubber gloves, remove and discard chile stems. Slice the chiles thinly. Heat oil in a small skillet over medium-high heat. Add the chiles and cook, stirring frequently, until starting to soften but not brown, about 3 minutes. Add garlic, ginger and salt; cook, stirring, until fragrant, about 1 minute.
- Meanwhile, combine water, lime juice, fish sauce and coconut sugar in a small bowl. Stir to dissolve the sugar. Add the mixture to the pan and bring to a boil. Reduce heat to maintain a simmer; cook until the liquid has reduced and the aromatics are softened, about 5 minutes.
- Transfer the mixture to a food processor and blend until well combined (use caution when blending hot ingredients). Refrigerate until chilled, about 20 minutes (and up to 4 days), before serving. For longer storage, freeze for up to 6 months.
Notes
Refrigerate for up to 4 days or freeze for up to 6 months.
