Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 6 Times
Can be made ahead of time.
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Red Chile, Garlic, and Shallot Sauce
Cookbook
Lal Mirch Lasson Chutney
Its saucy, fiery, orange-red color is a clue to its dragon-breath-like quality, puffing wisps of burning heat in every single drop. My version tries to calm the flames by incorporating shallots and a tiny bit of sugar, but you will be the judge of their effectiveness. This is often the second sauce layer in some of the chaats, India’s popular street foods.
Yield : Makes ½ cup
Ingredients
- 1 cup boiling water
- 20 dried red Thai or cayenne chiles, stems removed
- ¼ cup thinly sliced shallots or red onion
- 1 teaspoon white granulated sugar
- ½ teaspoon coarse kosher or sea salt
- 6 medium-size cloves garlic
Directions
1. Pour the boiling water over the chiles in a small bowl, and set aside until the chiles have softened and the water has turned light reddish-orange, 1 to 2 hours. (I have certainly forgotten it and left it overnight, and everything has worked just fine.)
2. Drain the chiles, reserving ¼ cup of the liquid.
3. Pour the reserved liquid into a blender jar, and then add the chiles and all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a smooth, orange-red, pulpy paste.
4. Transfer this knock-your-socks-off-hot sauce to a tightly sealed container and refrigerate it for up to 5 days, or freeze it for up to 1 month.
© 2008 Raghavan Iyer
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings.
13 kcal
1 % daily value
2 % daily value
1 % daily value
49 mg
3 mg
0 g
1 g
0 g
3 g
0 mg
148 mg
0 g
0 g
1 % daily value
