-
-
My review
Cilantro-Chili Pepper Sauce
69
Jeff
"I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 49Original recipe yields 8 servings (1 cup)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
- Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
- Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 78 Ratings
-
-
-
-
-
Most helpful positive review
5/16/2008
Hey, I submitted this recipe - what am I supposed to rate it? But seriously, a couple notes from the guy who submitted this. First, I happened to have made this last night and forgot the soy s...
Most helpful critical review
3/7/2016
This sounds really good (LOVE cilantro) and am anxious to try it, but there are so many different types of red chili peppers ranging in heat (from very mild to off the charts) and size (very sm...
Most helpful
Most positive
Least positive
Newest
5/16/2008
Hey, I submitted this recipe - what am I supposed to rate it? But seriously, a couple notes from the guy who submitted this. First, I happened to have made this last night and forgot the soy s...
10/18/2008
Wow, this was impressive. I actaully didnt make this recipe, but my hubby did. I served this on top of pan-fried snapper, and it complemented it very well. I didnt add the soy sauce like suggest...
8/8/2008
Jeff, you're right, It's better without the soy sauce... grin. You're recipe is so similar to what I make several times a week as a dipping sauce for sticky rice, that I saved it in my recipe ...
2/26/2011
I couldn't find any spicy red chilies. I substituted sweet red chilies so it would keep that dark red color. I added crushed red pepper flakes reestablish the spicy kick that I had lost by usi...
5/23/2008
Good recipe. Jeff, I read your profile, and if you're anything like me, you're probably checking up on your published recipe every day or so to see if anyone left a comment. Well, here it is! ...
10/6/2016
I love this recipe! I am from New Mexico and had a ristra of dried red chilies I needed to use and thought how can I make my red sauce a little different then normal. Here's what I did...I too...
3/7/2016
This sounds really good (LOVE cilantro) and am anxious to try it, but there are so many different types of red chili peppers ranging in heat (from very mild to off the charts) and size (very sm...