Thai Chile Jam

https://www.seriouseats.com/nam-prik-pao-thai-chile-jam-5208927

INGREDIENTS

• 1 ¾ ounces (50g) dried spur chiles, stemmed (see note)
• 7 ounces (200g) shallots, cut into 1-inch pieces (about 10 small shallots)
• 3 ½ ounces (100g) garlic cloves, unpeeled (about 20 medium cloves from 2 heads of garlic)
• ¼ cup (30g) dried shrimp, medium or large size, roughly chopped if large
• ¼ cup (60ml) tamarind paste, plus extra as needed
• 2 ¾ ounces (80g) palm sugar, finely chopped (about 3 tablespoons; see note), plus extra as needed
• 3 tablespoons plus 1 teaspoon (50ml) fish sauce, plus extra as needed
• 1 teaspoon (5g) fermented shrimp paste, such as Tra Chang (optional)
• ¾ cup (180ml) neutral oil, such as vegetable or safflower, divided

DIRECTIONS

1. Adjust oven rack to 6 inches below broiler element and preheat broiler on high. Line a rimmed baking sheet with aluminum foil. Spread dried chiles in an even layer on baking sheet and broil, keeping an eye on them at all times to make sure they don’t burn, until chiles are charred in some spots, 30 seconds to 1 minute. Broilers vary in strength so cooking times will as well; be sure to check frequently. Flip chiles over and continue to broil on second side until charred in spots, 15 to 30 seconds. Transfer chiles to a plate and set aside to cool.

2. Arrange shallots and garlic in an even layer on now-empty baking sheet and broil until shallots are charred in some spots, 3 to 5 minutes. Using a spatula, flip garlic and shallots and continue to broil until charred in spots on second side, about 3 minutes longer. Transfer baking sheet to a heatproof surface and allow garlic and shallots to cool slightly. Once garlic is cool enough to handle, peel cloves; discard skins. Set aside.

3. Working in batches, transfer charred chiles to a spice grinder and grind into a fine powder; transfer ground chiles to the bowl of a food processor and set aside. Add dried shrimp to spice grinder and grind until broken down and fluffy, 15 to 30 seconds. Transfer to food processor bowl with ground chiles.

4. Add shallots, garlic, tamarind, palm sugar, fish sauce, and shrimp paste (if using) to food processor bowl. With processor running, add oil 1 tablespoon (15ml) at a time until a fine paste forms (you won’t need to add all of the oil to achieve a smooth consistency), 1 to 2 minutes. Stop processor to scrape down sides of bowl with a rubber spatula as needed. Alternatively, place all ingredients except oil in an immersion blender jar or another tall-sided container that just fits the head of your immersion blender. Add 3 tablespoons (45ml) oil, and blend, adding more oil, 1 tablespoon (15ml) at a time, until a fine paste forms.

5. Transfer paste and remaining oil to a 3-quart saucier or wok. Set over medium heat and cook, stirring constantly with a rubber spatula, until paste turns deep dark red and reduces to a thick, jammy consistency, 12 to 15 minutes. Taste for seasoning and add more tamarind, palm sugar, or fish sauce as needed. If adding more palm sugar, continue to cook until sugar is fully dissolved, about 1 minute. When tasting, spread the nam prik pao on a cracker or piece of bread, rather than just on its own, to get a better gauge for seasoning. Transfer to an airtight container (do not cover) and set aside to cool. Once cooled to room temperature, nam prik pao can be used or covered and refrigerated for future use.