Jump to content


Photo
- - - - -

sweet/spicy garlic sauce (thai)


  • Please log in to reply
7 replies to this topic

#1 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 15 September 2013 - 03:51 PM

This is pretty similar to the stuff you'd dip thai rolls in.  I'll also be posting a grilled chicken recipe that works well with it but really you could dip anything you want in it.

 

In a medium sauce pan boil and reduce (about 30 mins) the following to about maple syrup consistency:

 

1 cup sugar

1/2 cup white vinegar

1/2 cup water

2 tablespoons minced garlic

1 teaspoon salt

 

after reducing mix in 1-2 tablespoons of tuong ot toi (the same makers of rooster sauce) and serve at room temp.

 

if you save some in the fridge it gets really thick.  I've found mixing in a little bit of boiling water loosens it up nicely.



#2 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 19 October 2014 - 06:45 AM

add a couple of tablespoons of fresh ginger as well.  even tastier!  I've also taken to reducing the sugar slightly and using a slightly higher water:vinegar ratio to account for the reduction in sugar.



#3 TimE

TimE

    Peacock Enthusiast

  • Members
  • PipPipPipPip
  • 3584 posts
  • LocationSan Diego

Posted 20 October 2014 - 10:56 AM

Have you found that the garlic occasionally turns blue when boiling it in the vinegar solution. 

 

Another use for this sauce is to pour it over grilled chicken wings (typically I do it with the cilantro pesto ones).  Gives you a hot-sweet-sour glaze on the wings



#4 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 21 October 2014 - 05:53 AM

Have you found that the garlic occasionally turns blue when boiling it in the vinegar solution. 

 

Another use for this sauce is to pour it over grilled chicken wings (typically I do it with the cilantro pesto ones).  Gives you a hot-sweet-sour glaze on the wings

 

I haven't noticed that.  I've been using it with this recipe which is pretty much a cilantro pesto kind of thing.

 

https://www.brews-br...-for-marinades/



#5 weave

weave

    Just Silly and Overboard

  • Members
  • PipPipPipPip
  • 8111 posts
  • LocationWestern NY

Posted 21 October 2014 - 09:36 PM

I canned up a batch of something similar.

 

1lb fresh chili peppers, stemmed and rough chopped.  I used Super chilis, which are a hybrid of Thai chilis.  You could use most any chili pepper.

5 or 6 cloves garlic, rough chopped

6 cups sugar

2 cups 5% acid vinegar

corn starch

 

Place the peppers and garlic in a food processor and pulse until you get a a consistent fine chop.

Transfer to a sauce pan, and the vinegar and sugar, simmer for 20 minutes.

Add corn starch until you get the desired consistency.  As Morty said in in the OP, maple syrup like is about the right consistency.

 

Ladle the hot mixture into pint jars, afix the lids and bands, and process in boiling water for 10 minutes.

 

Hotter than store bought (depending on the peppers you use of course) and way more flavor.  unopened jars keep for months.



#6 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 68886 posts
  • LocationLimbo

Posted 22 October 2014 - 06:07 AM

woah - no water in there to cut the vinegar?



#7 TimE

TimE

    Peacock Enthusiast

  • Members
  • PipPipPipPip
  • 3584 posts
  • LocationSan Diego

Posted 22 October 2014 - 03:36 PM

woah - no water in there to cut the vinegar?

Probably not needed with all of the liquid in 1lb of peppers and the syrup you will generate from melting 6 cups of sugar.  This looks like a hot pepper sauce / jam combo.  Looks good, will try it

 

 

I bet if you cooked the pepper/garlic mix first with the vinegar and some water and then passed it through a food mill you would get a really nice pepper jelly. 


Edited by TimE, 22 October 2014 - 04:21 PM.


#8 weave

weave

    Just Silly and Overboard

  • Members
  • PipPipPipPip
  • 8111 posts
  • LocationWestern NY

Posted 22 October 2014 - 09:17 PM

Tim, I based it off the pepper jelly recipe I use.  The store bought brands I've had are real sweet so I figured a pepper jelly recipe would make a great base.  When I make pepper jelly I use reconstituted lemon juice for the acid.  It gives the jelly a more fruity character.  I didn't want that in a dipping sauce.  Also, I subbed corn starch for the pectin to get the consistency right, obviously.

 

Morty, there is enough sugar in there that it doesn't taste vinegary.  It has the sharpness that Thai dipping sauce is supposed to have, but the sugar keeps the vinegar from being a dominant flavor.

 

I've got about 30 habaneros in my freezer.  I may make a batch of this using habs instead of the Super chilies.




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users