Thai chile relish or.......

GrannyX4

I just got my "Food and Wine" magazine and this recipe got me going about all the possibilities:

Light a grill and thread 5 unpeeled garlic cloves on skewers along with 6 Anaheim chilies and 4 unpeeled shallots over a moderately high heat, turning, until tender, about 10 minutes for the garlic and chilies and 20 minutes for the shallots.  Peel, seed and core the chilies.  Add garlic, shallots and peppers to a mortar or food processor.  Stir in 1/2 cup cilantro,  3 T Asian fish sauce (I think 3 T sounds like a lot) 1 T brown sugar and 1 1/2 T fresh lime juice, then serve.

I'm thinking garlic, shallots, any type of pepper, tomatoes, avocados and lemons too and cutting out the fish sauce.  

Garlic, shallots, peppers, peaches, bananas, curry.  


I think I will have some fun with this one I hope you will too.  Hmmmmm, maybe it's something you already do and I'm just a little late to the party!  

Austin Egghead

Sounds like some fun cooking experiments are in your future.  Keep us posted

GrannyX4

Will do. And it will all be done on the egg. What's could be more fun than that? A trip to Hawaii ???? ;;)

Richard Fl

Try the fish sauce if you are not familiar with it.   An acquired taste, but IMHO well worth it.  Little salty.

Here is a variation you might get some ideas from.

Sauce, Chile, Sriracha, Oriental
	Impress your Chili Head friends by busting out a bottle of this DIY Sriracha Chile Sauce! ******Sriracha as we know it today has been popularized by Huy Fong Foods and their big red "rooster" bottle (complete with a giant rooster logo and bright green cap, making it easy to identify in your fridge). But the sauce has a rich history and is named after a coastal city in central Thailand's Chonburi Province "Si Racha". Here is a version you can make in your own kitchen. It's not as spicy as the Huy Fong version, but it gives you major street cred -- especially if you bust out these swing-top stopper bottles with hand-carved chili-pepper stamp.********This sauce has a great, addicting flavor -- hot, sweet and garlicky -- and just like the real "Rooster Sauce", it tastes awesome on just about anything. Next time, I might try red serranos and a few extra Thai chilies to up the Scoville factor!   INGREDIENTS:     **Gloves**   1 3/4 lbs    Fresno Chili Peppers, Red Jalapenos or Red Serrano ( I used Fresno)   3   Thai Chili Peppers   2 Tbs    Garlic Powder + additional as needed   2 Tbs    Granulated Sugar + more as needed   1 Tbs    light brown sugar   3   cloves garlic   1/2 cup    distilled white vinegar + more as needed       Water as needed   Kitchen Equipment:     2lb Glass jar   1   bottle     Funnel     Metal Strainer     Sauce pan     Food Processor     Wooden Spoon     PROCEDURE: 1 Prep the Peppers 2 *** Please wear gloves while handling chile peppers*** 3 Remove stems from chili peppers and half lengthwise 4 Remove outer skin from cloves of garlic. I use the back of a knife. Place garlic clove on hard surface, and then press down gently with the back of a knife. This will help the skin come off easier. 5 Measure out sugars and garlic powder    Recipe Type Sauce    Recipe Source Source: Instructables, 2011/08/17 (recipe adapted from The Sriracha Cookbook by Randy Clemens) I'm not so sure, but the Sriracha sauce I use has a little bit of dried plum in it. It give it that Oriental taste that I could not replicate for years! Then a Vietnamese friend tried it and said I lacked dried plums. I don't know what kind I got from the grocery, but it was the only kind they had. re-hydrate them and puree and there.