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Wednesday, October 29, 2008

Tuong Ot Toi (Vietnamese Chili Garlic Sauce)

After last month's coughing and crying fit from chili pepper fumes, I needed to explore other Vietnamese chili sauce options.

Tuong Ot Toi (Vietnamese Chili Garlic Sauce) 1

I decided to make Tuong Ot Toi (Vietnamese Chili Garlic Sauce). I came across some habanero peppers that were on sale, and remembering the bright orange color of Chuck of Sunday Nite Dinner's batch, figured it'd be appropriate to make for October.

The usual chili peppers that I use are a variety of red ones harvested from my youngest uncle's garden.

Tuong Ot Toi (Vietnamese Chili Garlic Sauce) 2

Tuong Ot Toi (Vietnamese Chili Garlic Sauce)

For about a 12-oz jar of chili sauce, you'll need:
2 cups of chili peppers, any variety of your choice
6 cloves garlic
1 tblsp white vinegar
1 tsp salt
2 tsps sugar

Habanero chili peppers. Wash and remove the stems.

Tuong Ot Toi (Vietnamese Chili Garlic Sauce) 3

The chili peppers from my youngest uncle's garden.

Tuong Ot Toi (Vietnamese Chili Garlic Sauce) 4

Puree 2 cups of chili peppers with 6 cloves of garlic, 1 tblsp white vinegar, 1 tsp salt, and 2 tsp sugar.

Tuong Ot Toi (Vietnamese Chili Garlic Sauce) 5

Tuong Ot Toi (Vietnamese Chili Garlic Sauce) 6

That's it! Since the chili peppers aren't cooked, they don't release as many fumes so there was only a tiny bit of coughing and crying this time. Store in jars in the refrigerator.

Tuong Ot Toi (Vietnamese Chili Garlic Sauce) 7

Tuong Ot Toi (Vietnamese Chili Garlic Sauce) 8


Who else made tuong ot toi?
Chuck of Sunday Nite Dinner gave me the idea to make it with habanero peppers.

My other Vietnamese chili sauce recipe:
Tuong Ot Xa (Vietnamese Lemongrass Chili Sauce)

I'm submitting this recipe to Weekend Herb Blogging, a world-wide food blogging event created by Kalyn's Kitchen celebrating herbs, vegetables, or flowers.

WHB is now managed by Haalo of Cook (almost) Anything at Least Once. If you'd like to participate, see who's hosting WHB? This week, WHB returns home to Kalyn to celebrate its third anniversary.

1 year ago today, old photos of the dragonfruit flowers from when my family first started growing this cactus fruit.
2 years ago today, my fuschia cosmos were on their last legs. Also, strawberry guava and Iceberg roses.


  1. Wow, you're hot Vietnamese chili sauce looks great. I've only had this type of sauce in restaurants, but I know how great the flavor is!

  2. As for your posting Greek recipes - well, NOW you can argue that I could first post about some Vietnamese cooking, before you have Greek food again :) This would be a fair deal? Leaving you like about several years of time, before too-lazy-to-blog and too-lazy-to-try-new-things me really has a decent Vietnamese cooking post :D

    And it would do me a lot of good, all those vegetable rich recipes are perfect for people who have to care for their health all the time...

  3. At first glance, the habanero sauce looks like minced carrots. I can imagine what an incendiary surprise it's going to be for somebody a touch absent-minded. ;)

  4. Sis, how do the habanero peppers compare to the red ot? Do they basically have the same taste? The colors are beautiful in your photos.

  5. Litsa,
    Ha! I don't know if you should really be recommending my site for Greek food. But I'm flattered you liked them and that you liked some of my adaptations. As for cooking VNese food, you should definitely try it at any time.

    Food Marathon,
    It wasn't the spice that shocked me with your eating fest, but the sheer amount of food you ate in one day. Eeek!

    Since my other VNese chili sauce was one of my first submissions for WHB, I felt like I should submit it again for the anniversary edition.

    Cooking Ninja,
    They are!

    Ha! Don't go confusing the two.

    The habaneros taste a bit sweeter to me and aren't as spicy at first taste. It kinda sneaks up on you. The red bird's eye and other chilies are more in your face with their spiciness.


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