Friday, June 19, 2015

Burmese Chile-Garlic Sauce

A sweet and tart sauce with lots of heat and a punch of garlic and vinegar.  This sauce would be good on an old shoe, but it's excellent on eggs or used to kick up a curry.  This recipe is wonderfully spicy, but you could probably substitute a milder red chile

A hefty cup of tightly packed dried red Thai chiles, ends removed (de-seeded for a smoother milder sauce)
3/4 C water
5-6 T garlic cloves, peeled but whole
1/4 C fish sauce
1/4 C sugar
3/4 C rice vinegar

Bring the water to a simmer and add the chiles.  Simmer for several minutes, adding the garlic right at the end.  Combine all the rest of the ingredients in a blender or food processor until well combined.  Allow to combine for a day or so before using.