Cilantro-Chili Pepper Sauce
|Calories Per Serving:
- 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.