You must be logged in to post a review.
An easy, quick and delicious Thai-flavored relish with limitless possibilities! Put it on steak, make Thai meatballs for the big game, or use as a dressing for an Asian salad topped with wonton strips.
1. Heat a large cast iron skillet over medium heat. Once hot, dry-fry (meaning, don’t add any fat or oil to the pan) the whole chilies for one minute, then set them aside in a small bowl. They should be fragrant and slightly darker in color, but not burnt. In the same pan, dry-fry the chopped onion, bell pepper, and garlic for 2 minutes until brown but not burned, then set aside on a large plate.
2. Toss the tomatoes into the skillet and dry-fry them for 1-2 minutes until charred on the outside, stirring frequently. Set them on the plate with the onions, pepper and garlic. Turn the stove off, then use your hands to break apart the chilies into smaller pieces. Don’t try to use a knife, because they will fly all over the kitchen. Place the chilies in the bowl of a blender or large food processor, then wash your hands thoroughly with soap and warm water to remove any oils left from the chilies.
3. Add the fish sauce, lime juice and sugar to the blender, along with the reserved onion, bell pepper, garlic and tomatoes. Put the lid on and pulse on “chop” mode or equivalent until the mixture forms a chunky sauce. Serve either warm or chilled.
Makes about 3 cups.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!