How to Make Sweet and Spicy Thai Relish
Step #1: Heat a large cast-iron skillet over medium heat. Once hot, dry-fry (meaning, don’t add any fat or oil to the pan) the whole chilies for one minute, then set them aside in a small bowl. They should be fragrant and slightly darker in color, but not burnt. In the same pan, dry-fry the chopped onion, bell pepper, and garlic for 2 minutes until brown but not burnt, then set them aside on a large plate. Maybe I’ve burned my taste buds too many times, but I’m the type of person who prefers to have as many different flavors as possible in a dish. Sauces help me make this happen. This relish is so flavorful! It’s so simple to make and provides a solid amount to pour all over everything and/or freeze for later use. Step #2: Toss in the tomatoes and dry-fry for 1-2 minutes until charred on the outside, stirring frequently. Set them on the plate with the onions, pepper, and garlic. Turn the stove off. Use your hands to break apart the chilies into smaller pieces. Don’t try to use a knife, because they will fly all over the kitchen. Place the chilies in the bowl of a blender or large food processor, then wash your hands thoroughly with soap and warm water to remove any oils left from the chilies. Step #3: Add the third cup of fish sauce, a quarter cup of lime juice, and sugar to the blender, along with the reserved onion, bell pepper, garlic, and tomatoes. Pulse on “chop” mode or equivalent until the mixture forms a chunky sauce. Serve either warm or chilled. To reheat, simply thaw in the refrigerator if frozen, then gently warm it in stovetop a saucepan over low heat until it reaches your desired temperature. Avoid overheating to preserve the flavors. This relish is also delightful when served cold, straight from the refrigerator.
