- 3 fresh red chile peppers
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 pinch kosher salt
- 1/2 cup malt vinegar
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 teaspoon lime juice
- 1 bunch cilantro, chopped
- 1 green onion, chopped
- Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
- Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
- Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.
10/05/2019
recipepes.com
cilantro-chili pepper sauce, recipe
PT15M
PT1H
5
455 calories
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