Lemongrass Chili Sauce Recipe

Thursday, June 10, 2010

Hello World! It's me, Shelly!

For my first ever blog post, I wanted to write about one of my loves: hot sauce. If you know me IRL (in real life) then you would know how much I LOVE hot sauce. I seriously eat it with anything and everything! When I circumnavigated the world on Semester at Sea, I actually collected hot sauce from each country I visited. But more about that later. Onto my FIRST attempt at making my very own hot sauce.

After eating jars and jars of pre-made hot sauce, I finally decided to take the plunge and make my own. Mainly because I bought a big bunch of lemongrass from the grocery store and am currently trying to finish using it. For those who think it might be a difficult task to make your own hot sauce, I can tell you now that it is NOT at all. The only problem might be that your house/apartment may smell very "asian" (as my friend described it) for a day. This is an adapted recipe from Wandering Chopsticks, my favorite asian food blog.

Lemongrass Chili Sauce

1 cup of fresh chili peppers (i used thai bird's eye chili because i had so much of it)
1/2 cup of dried chili pods (optional)
2 stalks of lemongrass
1/4 -1/2 cup of vegetable oil (not olive as the flavor will overpower the sauce)
4 garlic cloves
1 small onion
2 teaspoon of salt
1 tablespoon of sugar
1 tablespoon of vinegar
2-4 tablespoons of fish sauce
a healthy squeeze of sriracha hot sauce

Use a food professor to finely chop up the fleshy white part of the lemongrass and added it to 1/4 cup of vegetable oil over medium-hot heat. As that is slowly cooking, dice the small onion and garlic and add it to the hot oil. If the onion and garlic cooks too quickly, turn down the heat. You want these aromatics to slowly soften, not to burn - you don't want a burnt chili sauce right?

Then, the next step is to grind up the chili peppers in small batches, both the fresh and dried ones. Add the chili into the oil as you grind them up.

Let the sauce cook for a few more minutes and then begin putting in the rest of your spices. Adjust seasoning as you please. If you want your sauce to be more red, put in more sriracha. Cook your sauce until it softens and add more oil to your sauce so that your sauce is slightly covered in oil. This will help you prevent it from drying out in the fridge.

Put it in a jar (I used Glad tupperware), throw it in the fridge and enjoy! This should keep for at least 3 months, if not longer.

Shelly's Tips

Be careful of your hands - it does get pretty spicy, so don't touch your eyes and wash your hands!!

One way to use this sauce is with this recipe, Spicy Chicken Wings from Blazing Hot Wok, it’s real good with a side of steaming hot rice.

I’ve been using this sauce for about a month on almost EVERYTHING – it’s my new sriracha! Let me know if you ever try it and how you like it!

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