Sticky-Spicy Chile Marinade

Name: Sticky-Spicy Chile Marinade
Prep time: 10 min
Total time: 10 min
Yield: 300 ml
Cuisine: Asian
Ingredients: 100 g Fresno Chile; 24 g Garlic; 30 g Ginger; 120 ml Sugar; 45 ml Fish Sauce; 10 g Salt; 60 ml Grapeseed Oil

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

Sugar 120 mlFish Sauce 45 mlGrapeseed Oil 60 ml

Ingredients

Fresno Chile — 100 g
Garlic — 24 g
Ginger — 30 g
Sugar — 120 ml
Fish Sauce — 45 ml
Salt — 10 g
Grapeseed Oil — 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.

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).

Adapted from a recipe published by Andy Baraghani in The Cook You Want to Be (Lorena Jones 2022) via Advocate authorized reprint.

FAQ

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.