Recipe

Nam Jim Rot Ded Recipe

	Frantic / All my dishes 1 year, 7 months ago This special sauce will keep indefinitely if stored properly. Extremely hot dipping sauce for meats or condiment for noodles and soups. Store out of reach of children and warn guests this sauce is fiery! Prep:15m Cook:1m Servings:15	Frantic
	extra hot chili sauce

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Ingredients

125mL water

750mL vinegar

125mL asian fish sauce

3 tblspn sugar

1 tspn salt

1kg fresh, small, red chillies, stems removed

4 tblspns peeled, chopped garlic

4 tblspns sliced fresh ginger root

4 tblspns chopped whole coriander (cilantro) plant, including root

Directions

In a large saucepan bring water, vinegar, fish sauce, sugar and salt to the boil. Boil for 30 seconds then remove from heat.

Taste to see if sauce needs extra vinegar, sugar or salt. Should be good balance of salty, sweet and sour.

Stand saucepan in a tray of cold water to cool.

In a food processor, blend chilli, garlic, ginger and coriander (cilantro) till fine. Pour this paste into the cooled vinegar syrup. Add more vinegar if there's not enough liquid to coveer the chilli mixture or if you'd like a thinner sauce. The consistency is a matter of choice, either a thick paste or a thiner sauce.

Store in sterilised glass jars with tightly fitting lids.

Enjoy!

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Comments

laenir 1 year, 7 months ago said:
Will this really last indefinitely? When cooking with vinegar last night, I saw that my vinegar had an expiration date, and this sauce is vinegar based.

watson2167 1 year, 7 months ago said:
Wow!!!seem like you a good Thai cook..

tootone 11 months ago said:
My friends and i have experimented with this for some years. have found that u can go heavier with the garlic and coriander. no one i know has ever knocked back a free jar

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