Auntie Khar Imm’s Chile Sauce
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.
- Serves: 1 person
- 1ounce red Thai bird chiles (10-15 small ones), stemmed
- 1clove garlic
- 5 ½tablespoons Kalamansi lime juice (or a mix of lime and orange), or to taste
- 1teaspoon sugar, or to taste
- Pinch salt, or to taste
Step 1Place 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.