Asian Hot Peppers - what to do?

[portveyn]

What can one do with these little guys usually found at Asian stores?
Any use for sauce making?

 

[Edmick]

they're great in stir-frys or dehydrated but they're usually pretty thin walled and seedy so I'm not sure if people use them in sauce all that often. I dunno though. One of the ways we use them in stir-fry is toss them in hot oil to infuse them first then cook in the oil. The fumes can get a little nasty doing that though so be prepared.

 

[Crispee-FL]

Nam Jim sauce is a good sauce to make with them. Several recipes on the internet. (They can vary)

 

[dragonsfire]

Sauce, Siracha etc

 

[Edmick]

Isn't sriracha made with red jalapenos though?

 

[The Hot Pepper]

No pic?

 

[Masher]

Put them in with your pickling veggies.

Pickles
Beens
Cauliflower
Etc etc etc.

 

[jhc]

People make sauces from de Arbols, don't see why you couldn't make a sauce from these.

 

[The Hot Pepper]

You guys see a pic?

 

[Guatemalan Insanity Pepper]

No pic?

 
 

You guys see a pic?

what's the matta Mr Magoo can't you see it ?  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

[labuyo]

No pic

 

[portveyn]

 

[salsalady]

sambal

 

[The Hot Pepper]

You can make a Thai stir fry or fried rice with these suckers, slice them lengthwise like a julienne, I don't like the fresh bite to them I like them more roasted tasting, so you can add them to the wok first on high heat with only enough oil to coat the wok and it gives them a nice toasting, then add your garlic and a little more oil, and stir this up on high, then add fresh ginger, and all your other stuff... aromatic and toasty.

 

[Edmick]

add them to the wok first on high heat with only enough oil to coat the wok and it gives them a nice toasting, then add your garlic and a little more oil, and stir this up on high

+1. This is exactly how we do it. Turn the vent on though.. My wife has pepper sprayed the house a couple times with this method. Lol

 

[Crispee-FL]

You could also make some roasted garlic chili paste
Roast 8 oz. of Thai peppers (or a mix with Fresnos, I do a 50/50 mix) in the oven with a head of garlic in sesame oil. Transfer to a food processor, add a bit of palm sugar or brown sugar, 1 tbs of fish sauce, 1/4 cup of rice wine vinegar, and a pinch or two of salt, pulse to a chunky consistency. Transfer to a jar. Let it sit for a day or two before using. Usually lasts for a month or more.
I use that in all kinds of dishes that need a punch of heat.

 

[portveyn]

You could also make some roasted garlic chili paste
Roast 8 oz. of Thai peppers (or a mix with Fresnos, I do a 50/50 mix) in the oven with a head of garlic in sesame oil. Transfer to a food processor, add a bit of palm sugar or brown sugar, 1 tbs of fish sauce, 1/4 cup of rice wine vinegar, and a pinch or two of salt, pulse to a chunky consistency. Transfer to a jar. Let it sit for a day or two before using. Usually lasts for a month or more.
I use that in all kinds of dishes that need a punch of heat.

 
Sounds like a plan. And I guess it's not a pepper to make a sauce from, but a cooking ingredient.
 
Thank you!

 

[emanphoto]

Take a look at my recent posts which illustrate how to use them.  
 
Sri Racha in the US is made from jalapeños.  
 
The original Thai version is made with "prik chee fah".  http://www.clovegarden.com/ingred/cp_thaiz.html
 
My sauce using the Thai chilies you mention is many times hotter than either version.  
IIRC, prik chee fah is a thin walled chili as well.  It could be used to tone down the heat when using the Thai chilies that I use here. Sourcing them might be difficult if you're not in TH.
 
Here's a pic of the chilies I use after trimming and washing 4 kilos of them.  
 
Many more photos and descriptions in my posts.