Ming says: Hot sauces are popular around the world and I'm a huge fan of all of them: Latin salsas, Korean chile sauces, Indonesian sambals, and, my newest favorite, peri peri, a VERY hot chile paste I discovered in South Africa while there with lifestyle guru and consummate host Colin Cowie. I was so inspired by peri peri that I created this Kaffir Lime-Shallot Sambal. The aromatic citrus of the kaffir lime is spiked with heat, giving dishes from marinated grilled pork to rock lobsters a burst of sunny (and spicy) flavor that captures the essence of Thai cuisine.
Makes about 5 cups
- 1/4 cup grapeseed oil
- 20 shallots, peeled and minced
- 3/4 pound green jalapeños, stemmed, minced with the seeds
- 10 kaffir lime leaves, stemmed and minced
- 1/2 cup fresh lime juice
- 1 cup naturally brewed rice vinegar
- 1 cup sugar
- 1 teaspoon kosher salt
- In a non-reactive sauce pan or wok over low heat, add the grapeseed oil, and sweat the shallots, chiles and kaffir lime leaves until soft, about 5 minutes. Add the lime juice, naturally brewed rice vinegar and sugar and bring slowly to a simmer. Reduce by 50 percent, about 20 to 30 minutes. Remove from heat and season with salt. Transfer to a food processor and pulse a few times. Let come to room temperature and transfer to a glass jar — it may be refrigerated for two weeks.
MING'S RECOMMENDED BEVERAGES
While in South Africa, I was given a tour of the beautiful Meerlust Estate by the incredibly friendly George Myburgh van Reenan and his charming auntie, Suzaan Hartze, the sister of proprietor Hannes Myburgh. I've chosen two from this particular vineyard.
Meerlust Chardonnay
Where: Stellenbosch, South Africa
Grape: Chardonnay
Style: This is a full-bodied chardonnay with hints of preserved lemon, caramel, and roasted nuts. This is excellent with all types of seafood.
Meerlust Pinot Noir Reserve
Where: Stellenbosch, South Africa
Grape: Pinot Noir
Style: Features lush red and black berries, spices, and a hint of smoke but is balanced with vanilla oak and a lingering finish. This is great with "gamier" meats like duck and pork.
>>This recipe appears in
Episode #218.
>> For additional recipes and more, visit
www.ming.com
