Chili-Garlic-Vinegar

namjimcrop

This condiment is a kind of Southeast Asian chimichurri. Naturally fat-free and low-carb, it’s bursting with flavor. Excellent for spooning over beef, chicken, fish or to spice up soups, dressings, and dipping sauces. 

Ingredients

  • 1/2-cup water
  • 1/2-cup rice wine vinegar
  • 1/4-cup fish sauce or substitute with soy sauce
  • 1 1/2-tbsp palm sugar or brown sugar
  • ~~~~~~~~~~~~~~~~~~~~~~~
  • 1/4-cup minced serrano peppers,
  • 1/4-cup minced garlic
  • 1/4-cup minced shallots
  • 1/4-cup minced ginger
  • ~~~~~~~~~~~~~~~~~~~~~
  • 1/4-cup chopped cilantro, including stems,
  • 1-tbsp chopped mint

Preparation:

  1. Heat the water, fish sauce, vinegar, and dissolve the sugar.
  2. Pour over minced peppers, garlic, shallots, and ginger.
  3. Allow mixture to cool completely before adding herbs.
  4. Transfer ingredients to a blender, add herbs, and process to a smooth paste or leave it chunky. If you prefer a thinner consistency you can increase the amounts of water and vinegar.
  5. Pour into a glass jar and refrigerate.