Thai Chiles

Chiles are known for their heat, but do you know how nutritiously beneficial they are? Thai chiles are looking beautiful at Fred Ormand’s Farm. The chile is a part of the nightshade family, related to bell peppers and tomatoes. All chiles contain capsaicin, the compound responsible for their heat, and this compound is also what’s responsible for most of its health benefits. Capsaicin triggers the release of endorphins, which help boost our moods, lower stress, and improve well-being. Capsaicin may help lower blood pressure and reduce cholesterol levels, improving cardiovascular health. This compound also helps stimulate gastric juices, aiding in digestion. Chiles are also immune boosting, as capsaicin is a natural antibacterial and antiviral. Thai chiles are also a good source of vitamin C, important for wound healing and immune function, vitamin B6 which aids in energy metabolism, vitamin K1 which is essential for healthy bones, kidneys and blood clotting, potassium that helps reduce the risk of heart disease, and copper which is important for healthy neurons and strong bones. This little firecracker pops a whole lot of nutrition. Use this homemade Thai chile sauce to make curries, add as a topper for homemade ramen, or however else you wish! 

Homemade Thai Chile Paste 

8 cloves garlic 
1 medium onion 
1 inch piece fresh ginger root, peeled and roughly chopped 
1 Thai chile, roughly chopped 
½ cup unprocessed cane sugar 
¼ cup coconut brown sugar 
½ cup soy sauce 
3 ½ tablespoons rice vinegar 
2 tablespoons tamarind concentrate 

Directions:

1. Using a food processor, add the garlic, onion, ginger, and chile pepper. Pulse until finely diced and well combined. 

2. In a small saucepan, add the pureed chile mixture, cane sugar, coconut brown sugar, soy sauce, rice vinegar, and tamarind. Bring to a boil over medium high heat, lower heat to low and simmer for 20 minutes. 

3. Transfer back to the food processor and puree until smooth. 

4. Place back in the saucepan and return to a simmer over low heat. Simmer for 5 more minutes or until thick and sticky. 

5. Let it cool completely. Store in the fridge in an airtight container for up to 1 month.