Most specialised ingredients can be found at Asian groceries including Golden Dragon Asian Grocery within the Market.
Bullhorn peppers (also known as Romano pepper or capsicums) are long and thin, sweeter than regular capsicums.
- 500 g red bullhorn chilli
- 10 birds eye chilli
- 150 g peeled garlic
- 150 g shallots
- 50 ml tamarind puree
- 100 ml fish sauce
- 50 ml lime juice
- cucumber, snake beans, wombok, coriander to serve
Roast both chillies, garlic, and shallots in the oven until they are cooked.
Peel off the bullhorn chilli skin and remove as much seed as you can.
Pound all ingredients in mortar and pestle until it almost reaches a uniform paste – leave some chunky pieces.
Season with tamarind, fish sauce and lime juice. Taste and add some more seasoning if you need to.
Eat the chilli relish with vegetables, or it is delicious with grilled fish.
Notes: This recipe was demonstrated in Arte’s class “Inspiring Thai”, September 2019. It is reproduced with permission from Chaowarat (Arte) Assavakavinvong.
Image is indicative only and does not reflect the exact ingredients in this recipe.