Tiger Bite Hot Sauce
- Level: Advanced
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 171
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 1120
- Total: 25 min
- Active: 25 min
Ingredients
4 to 5 cloves garlic
3 fresh Thai bird chiles
1 large shallot, halved
2 to 3 tablespoons canola oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 cups chopped fresh cilantro leaves
2 tablespoons fish sauce
1 tablespoon oyster sauce
Juice of 2 limes
Directions
Special equipment:
an open fire set up with a grill grate- Set up a hardwood fire and let it burn to low-burning embers (see Cook’s Note). Set up your grate for direct and indirect heat cooking.
- Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots.
- Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper.
Cook’s Note
Make sure to use untreated hardwood, such as cherry, hickory or mesquite, that is safe for cooking.