Sunday, June 8, 2008

Thai Flavoured Hot Sauce

That's right. I finally made my own hot sauce.

The mash of 50/50 Thai and red cherry chilies with sea salt has been fermenting for a month in my fridge and were finally ready to become something more glorious.

I matched the amount of rice vinegar to approximately the same amount as the mash. I then purred the mixture in the blender with 2 cloves of garlic, a tablespoon sized knob of ginger, 2 tablespoons of lemongrass paste (the 4 supermarkets I went to didn't have any fresh lemongrass), 2 tablespoons of fish sauce, and 1 tablespoon of miso paste. These measurements are approximations. I eyeball things more and more.

What I ended up with was a liquid sauce that had a beautiful burst of flavours followed by a pleasant kick of spice.

As we speak, I'm letting the sauce sit in the fridge with a couple Kaffir lime leaves in it. I don't know how long I'll leave it there but I can't wait to douse shrimps in this nice little creation of mine.

Look mom! I didn't follow a recipe!

1 comment:

Chris said...

Nice job! That sounds like a very tasty sauce. Why buy bottled when you can ferment!