Hot Pepper Essence

Name: Hot Pepper Essence
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (360 ml)
Cuisine: American
Ingredients: 3 fresh Thai chile peppers, de-seeded and roughly chopped Chile; 1 fresh red chile pepper, de-seeded and roughly chopped Chile; 2 cloves garlic, peeled and roughly chopped Garlic; 1/2 cup freshly squeezed lime juice (120 ml) Lime Juice; 1/4 cup Thai fish sauce (60 ml) Fish Sauce; 1/2 cup maple syrup (120 ml) Maple Syrup

Independent adaptation of a publicly published Anne Quatrano recipe. Not affiliated with, sponsored by, or endorsed by Anne Quatrano.

Hot Pepper Essence from a national-award-winning chef.

Ratio

Lime Juice 120 mlFish Sauce 60 mlMaple Syrup 120 ml

Ingredients

Chile — 3 fresh Thai chile peppers, de-seeded and roughly chopped
Chile — 1 fresh red chile pepper, de-seeded and roughly chopped
Garlic — 2 cloves garlic, peeled and roughly chopped
Lime Juice — 1/2 cup freshly squeezed lime juice (120 ml)
Fish Sauce — 1/4 cup Thai fish sauce (60 ml)
Maple Syrup — 1/2 cup maple syrup (120 ml)

Method

Pour to the lines in order (bottom → top): Lime Juice, Fish Sauce, Maple Syrup.
Add finishing notes: Chile, Chile, Garlic.
Cap the jar and shake until emulsified.

Provenance

Anne Quatrano works in Seasonal Southern / Atlanta at Bacchanalia; credentials include James Beard Best Chef: Southeast 2003 (Bacchanalia).

Adapted from a Anne Quatrano recipe (Anne Quatrano / AJC (Bacchanalia 30-year recipes)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Anne Quatrano / AJC (Bacchanalia 30-year recipes) (published as “Hot Pepper Essence”). Full citation lives in Provenance.

Add to a jar