By Victoria Hart Glavin of Tiny New York Kitchen
Start your first batch with fewer chiles to familiarize yourself with their heat level. I wear contacts so when handling the chile peppers I make sure to wear gloves.
- 1 Tablespoon Vegetable Oil
- 5 Garlic Cloves (Minced)
- 2 Medium Shallots (Minced)
- 16 Ounces Tomato Sauce1 Cup Thai Red Chile Peppers (Minced)
- 1 Tablespoon Fish Sauce
- 3 Tablespoons Rice Vinegar
- 3 Tablespoons Sugar
In a medium-size saucepan heat oil over a medium-high heat. Add garlic and shallots. Sauté for 1 minute until shallots are light brown. Make sure not to
burn the garlic. Add tomato sauce and chiles. Cook sauce on medium-high for 5 minutes. Lower heat to simmer. Add fish sauce, vinegar, and sugar. Mix well. Simmer for 10 minutes to make sure to soften chiles. Remove from heat and let cool.
Transfer mixture to food processor or blender. Puree until smooth. Test sauce to determine if it needs adjusting. Add more fish sauce, vinegar, sugar and/or water if needed. Puree one more time until very smooth. Pour sauce into a sterilized jar and place in fridge for up to 1 month. Makes 1 cup.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.