4 jalapeño peppers
25 Thai chiles
¼ red onion
3 garlic cloves
2 tablespoons Sambal
1 tablespoon salt
4 limes, juiced
1 quart white distilled vinegar
1 quart tomato strips
Salt and pepper to taste
- Pulse first 6 ingredients in the food processor or blender (chef recommends the Robot Coupe) until thoroughly chopped.
- Mix well with the next 3 ingredients and simmer on low until thickened.
- Purée in blender (chef recommends Vitamix) until very smooth. 4. Add salt and pepper to taste and serve over Scotch eggs or dish of your choice.
- from Chef Joey Pearson, Nose Dive Greenville, South Carolina