© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
6 to 8 long green sweet chiles, hot banana peppers or pasilla/ancho chiles
4 garlic cloves, peeled
1 peeled shallot
1 to 2 tablespoon nam pla
Grill the peppers, garlic and shallots over medium-hot coals until just charred or bake under the broiler until peppers are charred looking. Let the chiles cool then peel off skin. Pound the garlic and shallots to a paste, add the chiles, including the seeds, then add fish sauce until the nam prik tastes just salty enough. Grind to a is slightly fibrous texture (not a purée). Alternately, with a food processor, purée the garlic and shallots then add the other ingredients and pulse to a chunky consistency.