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Wednesday, September 16, 2009

cus i need another condiment in my fridge: Lemongrass Chili

From an early age on I’ve always liked spicy food. I was capable at a young age to dip my dumplings in chili sauce, and sometimes I could be found picking out the tiny cut chili pieces in soy or fish dipping sauces, to add to my meal. That bite to the tongue, infusing my mouth with heat and causing my eyes to tear up was a welcome addition to whatever food I was eating: sandwiches, rice, noodles, soup, whatever. As I got older tho, my palate changed a bit. No longer was it necessary for me to douse my food in spicy sriracha sauce, rather, with just the right combination and amount, spice can be added to heighten a dish, and not so much overpower it. (I think, also, my stomach just cannot handle the heat anymore!)

This past summer I was able to successfully make my own guinness mustard and the next condiment, one would think, would be ketchup. However, I don’t love ketchup and I don’t use it that much (never mind that I rarely use mustard, but I love it). Homemade chili sauce seemed like the next obvious condiment. The recipes I found looked good but they all had expiration dates of 2 weeks – 1month. Not interested. At least the mustard lasts about 6 months. I need something to last awhile because I was going to make a lot. I needed a jar at home and one at work (my coworker and I like to add spice to pretty much anything we eat for lunch). Wandering Chopsticks’ Lemongrass Chili was just what I was looking for AND she told me it lasts for.ever.

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Further, she sent me a sample of hers to compare with what I came up with. Don’t be jealous. when i inherited my last pattypan squash, i also snagged two chilis of unknown origin and heat factor. alright. i had a handful of chilis hanging out in the freezer and thanks to the last recipes to rival challenge, i had a few stalks of lemongrass handy. while i followed the outline of her recipe, i pretty much added things at my leisure. the end result was just right for my tastebuds. a bit sweet and salty and plenty hot. WC's sample was hotter and tasted strongly of lemongrass, with a lingering heat right at the base of my throat. again, don't be jealous she hooked me up with her stash! :)

lemongrass chili


what i would change for the next batch, because this would make excellent gifts now that i know it travels well: i would puree until it's smoother, maybe add some water or more oil to make it less dense. i'd like to put the concoction in a squeeze bottle for easier dispensing. i'm kinda anal about anybody who partakes in this spice fest to use only clean spoons (as one should but i definitely vocalize it loud and clear...) when digging into the jar. keep in mind, the spice factor is entirely up to you but for the instructions and list of ingredients, hit the recipe.

today's song: the Spice Girls, Spice Up Your Life

5 comments:

  1. Ooh, your picture looks way better than mine. I made three 24-oz jars to bring up to my parents and airport security wouldn't let me take them because they said it was too much liquid. They wouldn't even let me drain and bag it. :( My mom said they're down to their last jar so I have to make more.

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  2. Absolutely gorgeous photo. Just the idea of it makes me salivate :P

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  3. yum I can smell it from looking at the pic!

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  4. wc, that totally sucks! all that goodness went to waste, i feel you. but at least now we know not to bring lemongrass chili on board a plane. i'll be making this chili concoction for gifts this year, i love the flexibility the recipe allows.

    jackie and mel, thank you!

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  5. wc, that totally sucks! all that goodness went to waste, i feel you. but at least now we know not to bring lemongrass chili on board a plane. i'll be making this chili concoction for gifts this year, i love the flexibility the recipe allows.

    jackie and mel, thank you!

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