1 oz fresh ginger or 2T paste
1 head of garlic, minced
1/2 cup fresh lemongrass
1/2 cup cilantro
1/2 cup mint
1/2 cup Thai basil
1/2 cup chopped scallion
3T sesame oil
1/2 cup light soy sauce
zest of 1 lemon
zest of one orange
1/2 cup lemon juice
10 Thai dragon peppers
10 jalapeño
1 cup rice vinegar
1 cup regular white vinegar
add everything to a pot aside from the vinegar and simmer on low until peppers are soft, garlic is translucent. Allow to cool. Blend down to slightly chunky texture and remove the lemongrass first. Add rice vinegar and place in cool place for at least 48 hours. Add white vinegar afterwards, blend again, strain with 2-3mm strainer (you want herb flecks and chili flecks for color)
Comments
Post a Comment