So we still had some of those Thai bird chili's left at the job so between the 350, 400, and 550 covers we have done consecutively I managed to make a Asian inspired carrot chili sauce. I sweated out some shallot, garlic, ginger, lemon grass, kaffir lime leaves, and the Thai birds. Reduced some orange juice till it was almost a glaze and then added carrot juice and reduced that. Blended the liquid and the shallot, peppers, garlic and ginger mixture with a little xanthan gum and olive oil. The heat creeps up on the palate and then the carrot smooths it out with the sweetness.
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Carrot chilli sauce. Ofcourse!
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