I decided to make tuong ot toi (Vietnamese chili garlic sauce). I came across some habanero peppers that were on sale, and remembering the bright orange color of Chuck of Sunday Nite Dinner's batch, figured it'd be appropriate to make for October.
The usual chili peppers that I use are a variety of red ones harvested from my youngest uncle's garden.
Tuong Ot Toi (Vietnamese Chili Garlic Sauce)
For about a 12-oz jar of chili sauce, you'll need:
2 cups of chili peppers, any variety of your choice
6 cloves garlic
1 tblsp white vinegar
1 tsp salt
2 tsps sugar
Habanero chili peppers. Wash and remove the stems.
The chili peppers from my youngest uncle's garden.
Puree 2 cups of chili peppers with 6 cloves of garlic, 1 tblsp white vinegar, 1 tsp salt, and 2 tsp sugar.
That's it! Since the chili peppers aren't cooked, they don't release as many fumes so there was only a tiny bit of coughing and crying this time. Store in jars in the refrigerator.
Who else made tuong ot toi?
Chuck of Sunday Nite Dinner gave me the idea to make it with habanero peppers.
My other Vietnamese chili sauce recipe:
Tuong Ot Xa (Vietnamese Lemongrass Chili Sauce)
I'm submitting this recipe to Weekend Herb Blogging, a world-wide food blogging event created by Kalyn's Kitchen celebrating herbs, vegetables, or flowers.
WHB is now managed by Haalo of Cook (almost) Anything at Least Once. If you'd like to participate, see who's hosting WHB? This week, WHB returns home to Kalyn to celebrate its third anniversary.
1 year ago today, old photos of the dragonfruit flowers from when my family first started growing this cactus fruit.
2 years ago today, my fuschia cosmos were on their last legs. Also, strawberry guava and Iceberg roses.