Tuong Ot

Name: Tuong Ot
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Vietnamese
Ingredients: 1 lb red Fresno peppers, stemmed, diced; 8 garlic cloves, peeled; 2 tbsp tomato paste; 1/4 cup rice vinegar; 3 tbsp granulated sugar; 1 tsp sea salt; 1 cup water; 2 tsp cornstarch

A classic smooth hot sauce balanced with garlic, gentle sweetness, and tangy vinegar. Perfect for adding heat to noodle soups, rice dishes, and dipping sauces.

30 minEasyServes 1615 cal/serving

VietnameseSauceStovetop and BlenderVeganVegetarianLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-Free

Ingredients

1 lb red Fresno peppers, stemmed, diced
8 garlic cloves, peeled
2 tbsp tomato paste
1/4 cup rice vinegar
3 tbsp granulated sugar
1 tsp sea salt
1 cup water
2 tsp cornstarch

Instructions

1

Combine 1 lb stemmed, diced red Fresno peppers, 8 peeled garlic cloves, 2 tbsp tomato paste, 1/4 cup rice vinegar, 3 tbsp granulated sugar, 1 tsp sea salt, and 1 cup water in a medium saucepan over medium heat.
2

Simmer mixture for 10 minutes until peppers soften completely.
3

Transfer mixture to a blender and process until smooth.
4

Return purée to saucepan, stir in 2 tsp cornstarch dissolved in 1 tablespoon cold water, and cook 2 minutes to thicken.
5

Allow sauce to cool completely before storing in a jar.

Questions

How long does Tuong Ot keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Tuong Ot?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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