June 19, 2017
Condiments, Sauce, Hot sauces,
Vegetables, Garlic, Thai, 5 Ingredients Or Less, Budget-Friendly, Entertaining, Blender, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Hot Peppers, Spicy more
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"This is out of the July 2017 Cooking Light magazine. You can eat this on just about everything-burgers, sandwiches, eggs, hummus, stir-fires and lots more. The serving size is 1 tablespoon. It makes about 1 3/4 cups."
Combine the first 5 ingredients in a medium saucepan. Cover, and cook over medium-low 25 to 30 minutes or until tender, stirring occasionally.
Transfer chile mixture to a blender; add 1/4 cup warm water and fish sauce. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth; add up to 3 tablespoons more water, 1 tablespoon at a time, if necessary. Serve immediately, or refrigerate in an airtight container up to 7 days.
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