1445 minutes
A bold and flavorful dipping sauce combining dried red chiles, garlic, fish sauce, and vinegar.
Dried Red Chiles, packed
cups
cups
Garlic, coarsely chopped
cups
cups
cups
cups
1. Soften Chiles and Garlic
Start by breaking the dried red chiles in half, carefully removing the stems and discarding the seeds if you prefer a milder heat. Place the chiles and the coarsely chopped garlic into a small pot. Pour in the water and bring it to a boil. Once boiling, cover the pot, reduce the heat, and let it simmer for about 3 to 5 minutes until the chiles have softened and swelled slightly.
2. Blend Chiles and Garlic
Transfer the softened chiles, garlic, and the cooking liquid into a food processor. Add the fish sauce and sugar. Process this mixture until you achieve a coarse paste.
3. Add Vinegar and Blend
Add the rice vinegar (or apple cider vinegar) to the food processor and blend again until everything is well combined.
4. Store Sauce
Transfer your freshly made dipping sauce into a clean, dry glass jar. Store it in the refrigerator for at least a day before using it.
Adjust the balance of sour, sweet, spicy, and umami flavors to taste, considering the recipe's recommendations as a starting point.
Let the sauce rest for at least an hour, or ideally overnight, to allow flavors to meld and deepen.
Use fresh tamarind pulp or a high-quality tamarind concentrate without added sugars or preservatives for a more nuanced flavor.
Garlic should be very finely minced or grated to ensure uniform texture and thorough infusion into the sauce.
Aim for a sauce that’s the right thickness to coat food properly without being overpowering.
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