Easy and delicious, this recipe was originally published in my cookbook, Ever-Green Vietnamese (2023, Ten Speed Press/Random House). Yields 1 cup
Ingredients
2garlic cloves
4ouncesFresno,jalapeño, or other kind of medium-hot chiles
¾cupwater
3tablespoonstomato paste
2tablespoonsagave syrup or mild honey,plus more as needed
2tablespoonsdistilled white vinegar,plus more as needed
Fine sea salt
¼teaspoon xanthan gum(optional)
Instructions
Prep the garlic and chiles: Coarsely chop the garlic and put into a small saucepan. Cut the chiles into ½-inch pieces and transfer them (and their seeds) to the pan; watch the video for an efficient chile chopping tip.
Simmer the sauce: Add the water, tomato paste, 2 tablespoons of the agave syrup, vinegar, and ¾ teaspoon salt to the pan. Turn on the exhaust fan to deal with the volatile chile fume that will soon float in the kitchen air. Bring the sauce to a simmer over medium heat, then turn the heat to medium-low and let simmer steadily for about 4 minutes to combine the flavors and soften the chiles. Taste, and if it’s too spicy-hot, add additional agave syrup 1 ½ teaspoon at a time. The amount depends on the spiciness of your chiles and palate; the finished sauce will taste sweeter than it does during cooking, so don’t overdo it now. Continue cooking for 4 minutes longer.
Cool and puree: Remove the pan from the heat and let sit for 3 to 5 minutes to settle the sauce and concentrate its flavor. Transfer the sauce to a blender and puree to a very smooth texture. To thicken it slightly, sprinkle with the xanthan gum, and briefly re-blend. If the sauce texture isn’t smooth enough, pass it through a fine-mesh strainer.
Revisit and tweak: Let the sauce sit for 10 minutes, uncovered, to further develop flavor. Taste and add additional agave syrup ½ teaspoon at a time to tame heat, vinegar ½ teaspoon at a time to brighten, salt by the pinch to add a savory edge, and/or water by 1 tablespoon at a time to dilute flavor or texture. Transfer the sauce to a jar or squeeze bottle and let cool, uncovered, to room temperature before using or capping and storing.
Notes
Refrigerate the sauce for up to 6 months. Bring to room temperature before using.