Red chili glaze
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Champagne vinegar |
| 1 | tablespoon | Red chili flakes; (up to 2) |
| 1 | tablespoon | Minced garlic |
| 2 | Tabelspoons minced red onion | |
| 2 | cups | Packed light brown sugar |
| ½ | cup | Soy sauce |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Tomato paste |
| 1 | Stick sweet butter cut into chunks | |
Directions
>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