Hot Chili Condiment
Kua Txob Ntsw
Hmong people simply call this dish pepper. It accompanies almost every meal, and it is never made exactly the same way twice. The basic recipe below can be served with any meal. Good chilies to use are the small red and green Thai ones. Hmong people like this condiment very hot, so the seeds are usually included.
6 to 10 small hot chili peppers, chopped (more or less, depending upon desired heat)
4 green onions, white and green parts, chopped
1/4 cup chopped fresh cilantro
1 teaspoon salt and 1/2 teaspoon MSG (or 2 teaspoons salt)
3 tablespoons fish sauce
Juice of 1 large lime
1 to 2 teaspoons sugar
2 to 3 cloves garlic, chopped
2 to 3 Thai eggplants, chopped
2 tablespoons minced lemongrass
For a fine relish, chop or pound the herbs and vegetables. Add the seasonings and stir well. Or, to get the maximum flavor from the ingredients, use a mortar and pestle to pound everything together. If you are chopping a lot of chilies, or if your skin is sensitive, wear disposable gloves to keep the chilies from burning your skin.
From Cooking From the Heart: the Hmong Kitchen in America by Sami Scripter, Sheng Yang Copyright © 2009 University Of Minnesota Press.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.