Ingredients

The following ingredients have 2 Servings
  • 1 cup Thai red chili peppers (stemmed and roughly chopped)
  • 4 fat cloves of garlic (quartered)
  • 2 shallots (roughly chopped)
  • 1 tablespoon vegetable oil
  • 1 15 ounce can of tomato sauce
  • 1 tablespoon fish sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons sugar
  • water

Instruction

  • Add the chopped Thai chiles to the bowl of a food processor fitted with a regular blade and process for a few seconds until they are finely minced, then scrape into a bowl.
  • Add the chopped garlic and onion to the food processor and also process until finely minced.
  • Add the oil to a sauté pan on medium high heat and add the garlic and onion and cook for about 1 minute or just until fragrant, stirring so they don't burn. Add the Thai chiles and the tomato sauce, bring to a simmer, then lower the heat. Add the fish sauce, rice vinegar and sugar and mix well.
  • Cook for about 5 minutes then remove from the heat and let cool completely.
  • Transfer the sauce to a blender and blend until the sauce is smooth and the pepper seeds and skins have been completely incorporated.
  • Taste the sauce and add more sugar, fish sauce or vinegar to taste. If the sauce seems extra thick add a teaspoon or two of water to loosen it. Blend again then pour into a sterilized jar or container.
  • Refrigerate for up to 1 month.