Oriental Zippy Paste
photo by Chef-slim
- Ready In:
- 18mins
- Ingredients:
- 7
- Yields:
-
15-20 Ounces
- Serves:
- 16
ingredients
- 2 bulbs garlic
- 2 medium yellow onions
- 2 tablespoons olive oil
- 1 cup balsamic vinegar
- 3 ounces fish sauce
- 1⁄3 cup brown sugar
- 1⁄2 - 1 cup chili, garlic saauce
directions
- Peel Garlic bulbs and cloves. You can soak cloves in Hot water to make it easier to get the papery shell off.
- Peel Onions and cut each into 4 quarters.
- Use a food processor or blender. Place the cloves and the onions into the device, pulse to rough chop to your desired consistency. I like it chunkier, but you can even pulse until it is a puree.
- Heat 2 Tablespoons of olive oil in a 12 inch skillet over medium high heat. Add garlic and onions, sauté' until golden brown.
- Add Balsamic Vinegar and Fish Sauce to the pan, stir well to deglaze the bits that might be stuck to your pan. Simmer for 4-5 minutes. When the mixture has reduce in volume, add the brown sugar and the chili garlic sauce. ( I tend to use a 1/2 cup of chili garlic sauce for mild heat, I will add more if I want it to be medium to hot spicy.) Stir mixture frequently as it cooks, to dissolve the sugar. The paste is done when it is shiny and jam like in consistency.
- You can store your paste in a glass jar in the refrigerator for up to 2 months.
- See how I use the paste by looking at my other recopies with the term zippy in the title.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Dietitian and Certified Strength and Conditioning Coach <br /><br />Trying to build menus to share with my patients and clients. <br /><br />Cooking for my family of seven - trying to find dishes that appeal to at least half of the family at a time - finding those rare items that we call keepers (apeals to all 7). <br /><br />I find that I have saved about $100 to 150 dollars per week planning menus weekly on recipezaar.</p>