Toasted Chile Sauce Recipes

TOASTED CHILE SAUCE

Toasted Chile Sauce image

Still fiery, but mellower than raw chile sauces (and, of course, somewhat more work). Incredible on grilled chicken. This will keep fairly well, but because of the lime juice it is definitely at its best when fresh; thus I keep the quantity small. Information on Asian fish sauces like nam pla is on page 500.

Yield makes about 1/2 cup

Number Of Ingredients 5

Ingredients

6 dried red chiles
2 tablespoons peanut or other oil
6 garlic cloves, peeled and lightly crushed
1/4 cup nam pla
Juice of 1 lime

Steps:

Put the chiles in a small dry skillet and turn the heat to medium. Cook, shaking the pan occasionally, until fragrant and lightly browned, about 5 minutes. Turn off the heat and remove. Stem the chiles and, if you like, remove their seeds (this will reduce the sauce's intensity, but it will still be plenty hot).
Add the oil to the same skillet and turn the heat to medium. Add the garlic along with the chiles and cook, stirring occasionally, until the cloves have softened and turned golden, about 5 minutes.
Transfer the oil, chiles, and garlic to a food processor and process until nearly pureed, stopping to scrape the sides of the machine as necessary. Add the nam pla and lime juice and serve. (You can prepare the sauce in advance, but it's best used within a few hours, and after a couple of days it will not be nearly as nice as when fresh. Do not store longer than that.)

ROASTED GARLIC CHILI SAUCE

Roasted Garlic Chili Sauce image

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

Provided by Claire Saffitz

Categories Bon Appétit Bell Pepper Chile Pepper Sauce Quick & Easy Sauce Secrets

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 red bell pepper, halved lengthwise, seeds and ribs removed
2 Fresno chiles, seeds removed if desired
1 head of garlic, halved crosswise
2 small shallots, peeled
2 tablespoons vegetable oil
Kosher salt
1/4 cup (or more) unseasoned rice vinegar
1 1/2 teaspoons honey

Steps:

Preheat oven to 425°F. Toss bell pepper, chiles, garlic, shallots, and oil on a rimmed baking sheet to coat; season with salt. Turn garlic cut side down and roast until pepper and chiles are softened and blistered in spots, 10-15 minutes. Let cool.
Squeeze garlic cloves out of their skins into a food processor. Add bell pepper, chiles, shallots, vinegar, and honey and process until smooth. Taste chili sauce and season with more salt and vinegar if needed.
Do Ahead
Sauce can be made 5 days ahead. Cover and chill.

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