Hot Chili Condiment
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Cook time:
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Yield: Makes 1 cup
Hmong people simply call this dish ìpepper.î It accompanies almost every meal, and it is never made exactly the same way twice. The basic recipe below can be served with any meal. Good chilies to use are the small red and green Thai ones. Hmong people like this condiment very hot, so the seeds are usually included.
Top Fish Sauce Picks, http://splendidtable.publicradio.org/souptonuts/kitchen_fishsauce.html
Ingredients
- 6 to 10 small hot chili peppers, chopped (more or less, depending upon desired heat)
- 4 green onions, white and green parts, chopped
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt and 1/2 teaspoon MSG (or 2 teaspoons salt)
- 3 tablespoons fish sauce
- Juice of 1 large lime
- 1 to 2 teaspoons sugar
- 2 to 3 cloves garlic, chopped
- 2 to 3 Thai eggplants, chopped
- 2 tablespoons minced lemongrass
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Instructions
- For a fine relish, chop or pound the herbs and vegetables. Add the seasonings and stir well. Or, to get the maximum flavor from the ingredients, use a mortar and pestle to pound everything together. If you are chopping a lot of chilies, or if your skin is sensitive, wear disposable gloves to keep the chilies from burning your skin.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
