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Ingredients
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Directions
2 oz. dry Thai chili flakes
6 each garlic cloves
1 lemon, juiced
1 cup white vinegar
2 Tbsp. paprika
2 tsp. salt
1 tsp. black pepper
1 tsp. white pepper
1 Tbsp. sugar
1 each onion
3 Tbsp. olive oil
- Mix all ingredients in a blender until smooth - taste for heat and add more chilies if needed.
- Place in a pot with a lid and simmer for one hour (don’t reduce).
- Allow to cool completely.
- Put in squeeze bottles for service – assumes a 1-2 oz. ramekin of sauce per serving.
Yield
4-6 portions
