Thai · side dish

Sweet & Spicy Thai Relish

Name: Sweet & Spicy Thai Relish
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 5 small dried chile de arbols, or other red chilies (check the produce section or Hispanic foods aisle); 1/3 c. fish sauce; 3 large cloves garlic, coarsely chopped; 12 cherry or grape tomatoes, halved; 1/4 c. lime juice; 1/2 c. very coarsely chopped onion; 1 red bell pepper, coarsely chopped; 1 pinch of sugar

“Sweet & Spicy Thai Relish might be just the side dish you are searching for. One serving contains 83 calories, 4g of protein, and 1g of fat. This gluten free, dairy free, and pescatarian recipe serves 3 and costs $2.58 per serving. Head to the store and pick up chile de arbols, fish sauce, grape tomatoes, and a few other things to make it today. This recipe is typical of Asian cuisine. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is solid. If you like this recipe, you might also like recipes such as Relish the Summer: Sweet and Spicy Corn Relish, Thai Fishcakes With Sweet Chilli Sauce and Cucumber Relish, and Sweet and Spicy Pickle Relish.”

total: 45 min
effort: Easy
serves: 3
ratings: New

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Ingredients

Serves 3

Chile de arbolssmall, check the produce section or Hispanic foods aisle, or other red chilies5 small
Fish sauce⅓ cup
Garliclarge, coarsely chopped3 large cloves
Grape tomatoeshalved12
Lime juice¼ cup
Very onion½ cup
Bell peppercoarsely chopped1
Sugar1 pinch

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Heat a large cast iron skillet over medium heat. Once hot, dry-fry (meaning, dont add any fat or oil to the pan) the whole chilies for one minute, then set 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 aside on a large plate.Toss in the tomatoes and dry-fry for 1-2 minutes until charred on the outside, stirring frequently. Set on the plate with the onions, pepper, and garlic. Turn the stove off, then use your hands to break apart the chilies into smaller pieces. Dont try to use a knife, because they will fly all over the kitchen.
2
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.
3
Add the third cup fish sauce, quarter cup 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.

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