blend · marinade
NATIONAL AWARD WINNERPrep 10 minTuscan Sticky-Spicy Chile Marinade
Independent adaptation of a publicly published Andy Baraghani recipe. Not affiliated with, sponsored by, or endorsed by Andy Baraghani.
Sticky-Spicy Chile Marinade from a national-award-winning chef.
Ratio
Ingredients
- Fresno Chile — 4 Fresno chiles, coarsely chopped
- Garlic — 8 cloves, smashed
- Ginger — 2-inch piece, peeled and thinly sliced (30 g)
- Sugar — 1/2 cup granulated (120 ml)
- Fish Sauce — 3 tbsp (45 ml)
- Salt — 2 tsp kosher (10 g)
- Grapeseed Oil — 1/4 cup neutral oil (marinade portion) (60 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Tuscan Sticky-Spicy Chile Marinade wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 10 stars · 1 national award
- Irongate Citrus-Honey★ STARRED KITCHEN
- Cedardock Nanban Awase-Zu★★★ KITCHEN
- Cedarbridge Nanban-Zu★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Andy Baraghani is a cookbook author working in Iranian-American / contemporary; recognized with James Beard Book Award: General 2023 (The Cook You Want to Be).
Originally published as Sticky-Spicy Chile Marinade.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from The Cook You Want to Be (Lorena Jones 2022) via Advocate authorized reprint (published as “Sticky-Spicy Chile Marinade”). Full citation lives in Provenance.