Over on Slice, there is legend of a Secret Dipping Sauce. Dmcavanagh claims that I keep the recipe in a vault at the bottom of Oneida Lake. Well, even though it's only 32 degrees here, I went for a swim so I could share it with the folks at Serious Eats. A few Slicer's already have the recipe and absolutely love it. It's addicting. I love it with bread, pizza bones, fried calamari, shrimp, and pasta. My good buddy at work, Pat eats it straight up with a spoon. This recipe is scaled back from a restaurant recipe, but it still makes a boatload, and with the holidays coming, it makes enough to give as gifts. Secret Dipping Sauce
Total Time: 10 minutes Active Time: 30 to 45 minutes Number Serves: Makes about 1 1/4 gallons of sauce. Equipment: stock pot, immersion blender or blender
6 1/2 cups olive oil (just your basic cheap kind--I used Wegmans)
1 cup sliced garlic
1/3 to 1/2 cup pickled Thai chiles (depending on how hot you want it)
4 oz. Asian chili oil
2/3 cup honey
96 oz. crushed tomatoes ( of course I used Sclafani!)
1 1/2 tablespoons kosher salt
Cook the garlic on medium low in the olive oil until golden ( I used a stock pot). Strain garlic from oil and reserve both. Puree Thai chiles with chili oil in blender--set aside.
In stock pot with olive oil, add tomatoes, honey, salt and pureed Thai chiles in chili oil. Puree mixture with stick blender or puree in batches in blender. Whisk in garlic by hand. Store in mason jars in the fridge. Keeps for quite some time--at least 2 months.