Thai Me Up, Thai Me Down Hot Sauce

Joseph D. Martinec

A Thai-Tex fusion that could only come from Austin, it is an interesting break from conventional salsas and hot sauces that works surprisingly well with tortilla chips

Ingredients:.

1 28 oz. can diced roasted tomatoes, drained
1 medium sweet yellow onion, diced
14 oz can coconut milk (unsweetened)

4 inch lemon grass piece, shredded (if dried, add to dry spice mix in grinder)

Toast in hot skillet:
1 T coriander seed
1 tsp cumin seed

Finely grind in spice grinder with toasted coriander seed, cumin:
6 cardamon pods (seeds only)
½ tsp nutmeg
3 whole cloves
½ tsp cinnamon
4 tsp paprika (half-sharp or hot)
¼ tsp. dried galingal

In a sauce pan, saute onions in 2 T ghee or canola oil until translucent. Add coconut milk, bring to simmer. Add spice mixture, teaspoon mandarin orange zest and lemon grass. Stir, simmer 5 minutes, then remove from burner.

Add:
4-5 small red chiles or 3 jalapenoes, finely chopped
1 tsp sugar
½ tsp salt, or to taste
3 cloves garlic, crushed, finely chopped
¾ inch fresh ginger, finely chopped
Stir in diced tomatoes, turn off heat, stirring in 1/3 cup chopped cilantro, juice of 1 lime.
Add additional chopped cilantro just before serving at room temperature. Dip with tortilla chips.

Honorably mentioned, 2001 Austin Chronicle Hot Sauce Festival