A Couple Chili-Garlic Sauces

Ever since the first time I went to Siam Thai I have been checking out every Thai cookbook at the public library.  The recipes below are another attempt to capture some of the wonder of the Thai food I've so recently fallen in love with based upon that cookbook reading.  I'm going to keep playing with it as I can see endless tasty variations.  I love the flavors in Thai food--the spicy peppers, the citrusy flavors of lime, ginger, and lemongrass, the creamy coconut, that tangy Thai basil.  Mmmmmmmm....so good.  I can't vouch for the authenticity here.  I mean I don't know if the Thai use chives.  The cookbooks generally said to use green onions or shallots, but while we have both growing in our garden at the moment neither are ready for use.  But the chives are.  So, there you go.  I am quickly using up my store of dried spicy peppers.  Good thing we're growing even more pepper plants this year because at this rate I am going to need a lot of peppers.  I love peppers.  They're my favorite vegetable--spicy or sweet.

Chili-Garlic Sauce 1
1/3 C tamari (or soy sauce)
2 T water
2 T + 2 t brown sugar
3 T lime juice
1 T chives, chopped 
1 T garlic, minced
1 T veg oil
2 t spicy red peppers, coarsely ground

Combine tamari, water, and sugar over medium heat.  Cook a few minutes until sugar is dissolved.  Remove from heat.  Add remaining ingredients.  Mix well.  Toss with stir-fried veg and rice noodle or jasmine rice.

Chili-Garlic Sauce 2 
1/3 C tamari (or soy sauce)
2 T water
3 T brown sugar
3 T lime juice
1 T ginger, minced
1 T garlic, minced
3 T chives, chopped 
2 T veg oil
4 t spicy red peppers, coarsely ground

Combine tamari, water, and sugar over medium heat.  Cook a few minutes until sugar is dissolved.  Remove from heat.  Add remaining ingredients.  Mix well.  Toss with stir-fried veg and rice noodle or jasmine rice.