Recipe Archives->Asian Sea->Hot Sauce 02

THAI Nam Prik Num (Hot Sauce)
 
1/2 cup kratiem (garlic cloves), whole and unpeeled
1/4 cup hom daeng (shallots), whole and unpeeled
6 (unripe) prik chi fa (Thai jalapenos)
4 medium tomatoes
1/4 cup makhuea pro (Thai eggplants)
2 tablespoons nam manao (lime juice)
2 tablespoons nam pla (fish sauce)
1 tablespoon palm sugar
1 tablespoon hom daeng (shallots), finely chopped
1 tablespoon bai chi (coriander/cilantro leaf), chopped

Grill, barbecue, or char the garlic, whole shallots, chilies, and
tomatoes until the skins just start to turn black.  Skin and quarter
the tomatoes and discard the seed pulp.  Put the eggplant in a small
saucepan, cover with water and simmer until barely cooked (they
should still be firm).  Place all the ingredients in a mortar and
pestle or food processor and process to a coarse paste.  Taste for
balance: the sauce should be hot and sharp.  If too hot add a little
more sugar and lime juice (and possibly a little more fish sauce).
This will keep 3-4 weeks in a refrigerator.

Printable version: hot-sauce02.txt.