Nuoc Cham Sauce

Stuff

  •  2 cloves garlic, grated (or crushed)
  • 1 tspn fresh chille, chopped fine (or 1 tspn crushed chille flakes)
  • 1 tblsn palm sugar, grated or fine chopped
  • 2 tblsn lime juice
  • 4 tblsn fish sauce
  • ½ cup water

Method

  •  Combine everything – ensure the sugar is dissolved

Quantities

  • 1 cup

Variations

  • More / less chille

Thai Sweet Chilli Sauce

Stuff

  • 3 large garlic cloves, peeled
  • 2 red Jalapeño or Serrano peppers, deseeded (See note #1 below.)
  • ¼ cup white distilled vinegar
  • ½ cup sugar
  • ¾ cup water
  • ½ tablespoon salt
  • 1 tablespoon cornstarch or potato starch (See note #2 below.)
  • 2 tablespoons water

Method

  • In the blender, purée together all the ingredients, except for the last two.
  • Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
  • Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute.

Quantities

  • about 1 cup

Variations

  • The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.

Harrisa

Stuff

  • 10-12 fresh red chili peppers, stems & seeds removed
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground caraway seeds
  • 1/2 teaspoon cumin

Method

  • In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.
  • Add remaining spices and blend to form a smooth paste.

Serve

  • Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.