A nice, very hot, sauce to have on the table beside our basic Chili Sauce.
Hot chilis, garlic, lemon grass and galangal. Add oil and boost the heat.
-Ingredients-
-6 cloves garlic
-2 dozen fresh, or fresh frozen, Thai chilis
-2 two-inch stalks lemongrass, minced
-2 slices galangal, minced
-2-4 tbsp olive oil
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-Preparation-
Cut the stem ends off the chilis.
Remember, when handling fresh chilis, take care not to touch your eyes or sensitive skin. The heat of chilis is hard to shake off. If you need relief, use handfuls of cold water.
Place whole garlic cloves in pestle. As we pound it, the garlic skins will separate. Discard skins. When garlic is ready, scoop into small dish.
On the stove, turn heat up to high. Use a pan. Note: no oil necessary.
When the pan is hot, add chilis. Keep chilis moving in the pan to prevent burning. When you smell the chilis cooking, remove them to a plate.
Turn heat down to medium. In the same pan – again, no oil – add garlic and roast until the garlic darkens. Then remove from pan and set aside.
While the pan is still hot, add lemongrass and galangal and roast without oil. Keep it all moving until lemongrass and galangal turn crispy. Remove to a small plate.
Set all the ingredients in a large plate and let them to cool.
Once ingredients have cooled, use mortar and pestle to crush them, little by little. You can also use food processor. All ingredients should blend together into a fine paste.
On stove top, turn heat up to high and add 2 tbsp oil. When oil is hot, add paste. Keep stirring, turn heat down to low. As you cook, add more oil as needed. Later, when paste is placed in serving container, oil should rise above the level of the paste. When the paste turns golden brown, it’s ready. Turn heat off and let paste cool in a bowl.
-Serve-
Place in a small container on the table. Diners add as much or as little as they like to their dishes.
This is a great sauce to add to any dish. It works especially well with soup.
To store, place in a jar and refrigerate.
Enjoy!
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Here is another chili sauce recipe you might like.
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