Real African Dishes: [MC-AllEthnic-Recipes] Chuck’s Raw Chili Garlic Sauce - Tuong Ot Toi

Monday, March 12, 2012

[MC-AllEthnic-Recipes] Chuck’s Raw Chili Garlic Sauce - Tuong Ot Toi - 2g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Chuck's Raw Chili Garlic Sauce - Tuong Ot Toi

Recipe By :Andrea Nguyen
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces hot chiles -- (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
3 cloves garlic -- chopped
1/2 teaspoon salt
1 1/2 teaspoons 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 jar and refrigerate. Let stand at least 30 minutes before using to
allow the flavors to blend.

Makes about 2/3 cup (10 one tablespoon servings)

Note: Chuck says that if your concoction is too hot, add some bell pepper
to tone it down. You can also mitigate the heat with sugar, salt and/or
vinegar.

AuthorNote: From a pound of chiles, I came up with two bright, fresh, hot
condiments that had a pleasant taste but didn't burn or take out all your
taste buds. They're simple to make and the difference is that Lili's (on
the right below) is cooked after being pureed while Chuck's stays raw.
Hers is a tad sweeter, lighter in color and thicker than his. (If you've
sampled Cholimex in Vietnam, hers is a superior version of that high-class
sauce made in the Motherland.) On the other hand, Chuck's has a marvelous
funky heady, almost floral quality. I took the two homemade chili garlic
sauces to a Vietnamese Slow Food event that I did last Sunday and people
ate the jars clean. I like them both.

Cuisine:
"Vietnamese"
Source:
"Viet World Kitchen"
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"2/3 cup"
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Per Serving (excluding unknown items): 9 Calories; trace Fat (5.0%
calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 108mg Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates.

Nutr. Assoc. : 4889 0 0 0 5554