Peden + Munk
Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.
Recipe information
Yield
Makes about 1½ cups
Ingredients
1
red bell pepper, halved lengthwise, seeds and ribs removed
2
Fresno chiles, seeds removed if desired
1
head of garlic, halved crosswise
2
small shallots, peeled
2
tablespoons vegetable oil
Kosher salt
¼
cup (or more) unseasoned rice vinegar
1½
teaspoons honey
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. Toss bell pepper, chiles, garlic, shallots, and oil on a rimmed baking sheet to coat; season with salt. Turn garlic cut side down and roast until pepper and chiles are softened and blistered in spots, 10–15 minutes. Let cool.
Step 2
Squeeze garlic cloves out of their skins into a food processor. Add bell pepper, chiles, shallots, vinegar, and honey and process until smooth. Taste chili sauce and season with more salt and vinegar if needed.
Step 3
Do Ahead: Sauce can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 220 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 22 Dietary Fiber (g) 3 Total Sugars (g) 11 Protein (g) 3 Sodium (mg) 10