Auntie Khar Imm’s Chile Sauce

Tan’s family serves this simple chile sauce with everything; its heat and tartness complement the 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.

Ingredients

• 1ounce red Thai bird chiles (10-15 small ones), stemmed
• 1clove garlic
• 1½tablespoons Kalamansi lime juice (or a mix of lime and orange), or to taste
• 1teaspoon sugar, or to taste
• Pinch salt, or to taste

Preparation

1. Place 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.