Chili Sauce from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Mala
If using a mortar: Pound or puree chilies, ginger, garlic in mortar until a paste is formed. Add vinegar, sugar, salt and broth; mix until dissolved. Taste and adjust seasoning with salt, sugar and...
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Ingredients
- 5 (about ¼ lb. / 113 g.) Long red chilies or other hot red chilies, roughly chopped
- 1 Tbsp. finely grated ginger
- ¼ cup Chicken broth (use from poaching chicken)
- ½ tsp. Kosher salt
- 2 Tbsp. Distilled (white) vinegar and/or lime juice
- ½ tsp. Granulated sugar
- 4 cloves Garlic, finely minced
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