No announcement yet.

Garlic Chili Sauce

  • Filter
  • Time
  • Show
Clear All
new posts

  • Garlic Chili Sauce

    I was really missing the old Vietnamese Garlic Chili Sauce. I used to put it on almost everything; eggs, fish, etc. I played around a bit and came up with this:

    6 ounces hot chiles (e.g., cayenne, habanero, jalapeno, long, serrano, Thai), stemmed and chopped
    4 cloves garlic, chopped
    teaspoon salt
    1 tablespoon Agave nectar
    1 1/2 tablespoons distilled white vinegar

    Put all the ingredients in a food processor. Process to a coarse texture. Transfer to a small saucepan and simmer over medium heat, lower the heat to gently simmer for about 5 minutes. Remove from the heat and cool.

    I know that the agave is not completely primal, but spread over almost a cup it does not add up to much carbs.

    Do you have any suggestions? This gets close to what I am craving, but would love to see if you have any tricks up your sleeves.

  • #2
    Add some black pepper, leave the seeds and ribs in the chilis. I think they also put chili oil in it.
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
    My Latest Journal


    • #3
      I would add some oil or butter, sounds good tho