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Viet Chile Sauce
Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants.
👥 1 Servings👤 Andrea Nguyen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
📝 Preparation Steps
1
Bring 2 garlic cloves, coarsely chopped, 4 oz. Fresno chiles, jalapeños, or other medium-hot chiles, cut into ½" pieces, 3 Tbsp. tomato paste, 2 Tbsp. agave nectar or mild honey, 2 Tbsp. distilled white vinegar, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¾ cup water to a simmer in a small saucepan over medium heat with the exhaust fan on (to deal with the volatile chile fumes that will soon be floating in the air). Reduce heat to medium-low and simmer until chiles are softened and flavors have come together, about ⏱️ 4 minutes. Taste; if it’s too hot, add more agave nectar 1½ tsp. at a time. (The amount will depend on the spiciness of the chiles and your heat preference; the finished sauce will taste sweeter than it does during cooking, so don’t overdo it.) Continue to cook ⏱️ 4 minutes more. Remove from heat; let sit ⏱️ 5 minutes to allow flavors to concentrate.
. Fresno chiles, jalapeños, or other medium-hot chiles, cut into ½" pieces4 oz. (or more) agave nectar or mild honey2 Tbsp. (or more) distilled white vinegar2 Tbsp. tomato paste3 Tbsp½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more1
2
Transfer sauce to a blender and purée until very smooth. Sprinkle ¼ tsp. xanthan gum over if using (it will thicken the sauce slightly) and blend just to combine. Let sauce sit, uncovered, ⏱️ 10 minutes.
3
Taste sauce; add more agave nectar, vinegar, salt, and/or some water (to dilute) if needed. Transfer to a small jar or airtight container; let cool before covering. Do ahead: Sauce can be made 6 months ahead. Cover and chill.
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