Cilantro-Chili Pepper Sauce Recipe

• 3 fresh Red Chile Peppers
• 1 tbsp Sesame Oil
• 3 cloves Garlic (minced)
• A pinch of Kosher Salt
• ½ cup Malt Vinegar
• 2 tbsp Fish Sauce
• 2 tbsp Brown Sugar
• 3 tbsp Soy Sauce
• 1 tsp Lime Juice
• 1 bunch Cilantro (chopped)
• 1 Green Onion (chopped)

• Chop the ends of the stems of the Chile peppers and remove the seeds.
• Toast the peppers in a skillet on medium high heat for about 10 minutes till the skin has turned black and loose.
• Remove the peppers and place them in a small bowl.
• Cover the bowl with a plastic wrap and let it cool.
• Thereafter, steam the bowl of peppers for 15 minutes.
• Remove the skin of the peppers and discard it.
• Chop the peppers and set them aside.
• Place a skillet on medium heat and heat sesame oil.
• Add garlic and stir fry for 2 minutes.
• Increase the stove heat to medium high and add the chopped peppers and kosher salt. Cook for 1 minute till the mixture is hot and sizzling, stirring frequently.
• Add malt vinegar, fish sauce and brown sugar. Mix well and boil the mixture.
• Reduce the heat to medium-low and simmer for 10 minutes.
• Transfer the mixture into a blender and add soy sauce, lime juice, cilantro and green onion. Puree the contents until smooth.
• Serve immediately.