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This relish has such good flavors and intense heat; just the right combination of spicy, sour, salty and sweet harmonizing together to create a condiment which will enhance any plate. I tasted it for the first time during the spring of 2016 when I was working on one project in Taiwan. Most of our lunches and dinners were prepared by a Thai woman who was making this spicy sauce/relish to accompany the food.

I believe that this sauce/relish is actually some variant of Nam Phrik (https://en.wikipedia.org/wiki/Nam_phrik) but I am unable to find a recipe online which matches the one I know so I will continue to call it ChengLong Spicy Sauce after the town where I know it from.

Ingredients:

  • 100g dried anchovies
  • 100g fresh Bird's Eye/Thai chilies
  • 200g tomatoes (cherry tomatoes are ideal, but use what you have)
  • 1 tbsp of sugar
  • 1/4 tsp of salt
  • 3 or 4 tbsp of oil
  • 1 or 2 tbsp of lemon juice (to taste)

Tools:

  • a deep frying pan
  • a knife
  • a spatula


ChengLong Spicy Sauce is fiery and addictive but it can also cause some serious burning during the preparation as well as when you are eating it so take precautions when cutting those chilies and pace yourself when eating it. As there are probably innumerable variations on this recipe, you can also try adding garlic, onion, fish sauce, tamarind paste, dried shrimp and other ingredients to specialize it to your own particular palette.

One idea to warm up the holiday season of your friends and relatives is to multiply the recipe and make a really large batch so that you can give pack ChengLong Spicy Sauce into bottles and give it away as inexpensive but heartwarming and very appreciated gifts.

Step 1: Fish Fry

Start making your ChengLong Spicy Sauce by frying your dried, headless anchovies in 2 or 3 tablespoons of oil.

Remove them from the oil and set them aside after they've browned a bit around the edges, leaving the oil in the pan.

Step 2: Chili Chop

Chop your chilies into very small pieces and fry them in the fish oil for a few minutes.

*You can also chop your chilies while frying the dried anchovies

**It might be a good idea to wear gloves while chopping the chilies so that you wont end up getting capsaicin in your eyes or any other sensitive areas of your body.

Step 3: Tomatoes and Such

Add chopped tomatoes to the pan with chilies and oil then season with salt and sugar.

Step 4: Sauce Becoming

Cover and cook your tomatoes and chilies for several minutes until the cellular structure of the tomatoes has broken down and you can mash up the ingredients in the pan to become a somewhat smooth consistency.

Step 5: Return of the Fish

Add the dried and fried anchovies back to the pan with the spicy sauce and cook down to a desired thickness.

*If eating them whole is a bit daunting for you, feel free to chop them up into more manageable pieces but when I originally ate this in Taiwan, the fish were served in the sauce whole.

Step 6: Acid and Fat

Add lemon juice and more oil to your sauce, to taste.

*Sesame oil would be a good addition but could also overwhelm the other flavors so be careful not to add too much.

Step 7: Bottle/Eat

Bottle your ChengLong Spicy Sauce or serve it right away to accompany any number of dishes.

If bottled, allowing it to sit in the fridge for a couple of weeks will allow the flavors to blend and develop but don't be surprised if it is consumed before it can achieve its full potential.

Enjoy!

<p>Hehe. One always has to rub eyes after chopping peppers (cry!). And even hours later when you pee (howl!) you feel the heat (except you're a Scotsman who just needs to lift his kilt). </p><p>I have to try that as soon as I can get fresh peppers again. How long can this be kept (in the fridge)?</p>
<p>It will definitely last for a month in the fridge if you can keep from eating it ;) <br><br>...but for me, when I make a batch, it will disappear within a couple of days.</p>
<p>I finally made a glass of this (the label reads &quot;Cherry [marmelade] 09&quot; :-) It's really hot, but not as hot as hell as I feared first (I added a habanero which is rated 100k Scoville). But probably the heating calmed it down quite a bit. I should have worn a gas mask since it really made me cough when adding the peppers. Anyhow, it will not last long for sure and the next batch will be large enough for more than one glass. Thanks for sharing this recipe.</p>
<p>Congratulations! It depends on the person eating it to whether it is judged to be &quot;pretty hot&quot; or &quot;hot-as-hell&quot;....personally I can eat big spoonfuls of it on just about anything, which burns me a bit but feels so good. I'm glad you enjoy it!</p>

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Bio: Justin Tyler Tate is an artist, designer, animator, teacher, jeweler and maker/hacker who produces with thoughts of culture, science and interactivity.
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