Red chili glaze

Yield: 1 Servings

Measure Ingredient
½ cup Champagne vinegar
1 tablespoon Red chili flakes; (up to 2)
1 tablespoon Minced garlic
2 \N Tabelspoons minced red onion
2 cups Packed light brown sugar
½ cup Soy sauce
1 teaspoon Salt
2 tablespoons Tomato paste
1 \N Stick sweet butter cut into chunks

>From chef Jeff Blank at "Hudson's on the Bend" restaurant in Austin, Texas (as heard on 'All Things Considered', broadcast on National Public Radio on December 18, 1997):

In a heavy saucepan, simmer vinegar, chili flakes, garlic and onion until it has reduced 50%. Add brown sugar, soy sauce, salt and tomato paste and bring back to a simmer for 3 minutes. Remove from heat and whisk in butter chunks one at a time.

This sauce goes well with pork, lamb, and game birds as well as venison. It will hold for two weeks in the refrigerator.

ATC © 1997, National Public Radio, Washington, D.C.

Posted to CHILE-HEADS DIGEST V4 #244 by The Old Bear <oldbear@...> on Dec 21, 1997

Similar recipes