Auntie Khar Imm’s Chile Sauce

Recipe from Cheryl Lu-Lien Tan

Adapted by Francis Lam

Auntie Khar Imm’s Chile Sauce
Davide Luciano for The New York Times. Food stylist: Michelle Gatton. Prop stylist: Alex Brannian.
Total Time
5 minutes
Rating
4(32)
Comments
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The author Cheryl Lu-Lien Tan’s family serves this simple chile sauce with everything; its heat and tartness complement this Singaporean braised duck nicely. It’s very hot, though, so feel free to add more citrus and sugar to suit your taste. It can keep for weeks, refrigerated. —Francis Lam

Featured in: A Twist on Grandmother’s Singaporean Braised Duck

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Ingredients

Yield:Makes ¼ cup
  • 1ounce red Thai bird chiles (10-15 small ones), stemmed
  • 1clove garlic
  • 1½tablespoons Kalamansi lime juice (or a mix of lime and orange), or to taste
  • 1teaspoon sugar, or to taste
  • Pinch salt, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (0.5 servings)

106 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 2 grams protein; 304 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all ingredients in a blender or food processor, and blend until you have a nearly smooth sauce. Taste (it’s hot!), and add more juice, salt and sugar to taste.

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Ratings

4 out of 5
32 user ratings
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Comments

Emma

I whizzed in some dried shrimp, it added a delicious umami note. Super spicy, & tangy - the excellent foil to a braise with some sweetness

Jean Neuprez (France)

The problem with this kind of recipe is that you have to get the right ingredients. In France, you cannot find red Thai bird chiles, but there are Caribean "piments oiseaux" on nearly every street market. Same for Kalamansi lime. We've now got lots of lime. But not the Kalamansi type...

RoLo

I hate to be That person (esp. towards Francis Lam - you are adored, sir!), but I thought there was a risk of botulism with uncooked things kept in the fridge for more than a few days? Have I been tossing out my under a week old, still-delicious salsas/zhugs/pestos/etc. unnecessarily?

Alan

How long can this keep in fridge?

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Credits

Adapted from Cheryl Lu-Lien Tan

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