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Thread: Garlic Chili Sauce

  1. #1
    Join Date
    Feb 2010
    Houston, TX

    Garlic Chili Sauce

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    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. #2
    Join Date
    Mar 2010
    Add some black pepper, leave the seeds and ribs in the chilis. I think they also put chili oil in it.
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  3. #3
    Join Date
    Mar 2010
    Cleveland, Ohio
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    I would add some oil or butter, sounds good tho

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