Vietnamese Chili Garlic Sauce (Tuong Ot Toi – Cooked Version)

6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
4 cloves garlic, chopped
1/2 teaspoon salt
1 1/2 tablespoons sugar
1 1/2 tablespoons distilled white vinegar

Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar.

Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool.

Transfer to a jar and store in the refrigerator. Makes a scant 2/3 cup.

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