In a few minutes, I will get in the car for what has now become a weekly jaunt out of the city with Matt. We're heading west, to Astoria, and perhaps other parts of the coast for the day. I've packed a picnic-ish lunch (hopefully the sun will be shining - or at least the clouds won't be raining - so we can sit outside):
a baguette, left-over okra and cranberry bean succotash, melon, curry chicken, port salut, chocolate, and my new favorite hot sauce/condiment - an onion and chili combo I adapted from a post on Serious eats.
Garlicy and spicy with my Thai chili interpretation (oh Fubon, you have served me well), the sauce has gotten better each day since I whipped it up on Wednesday morning. I've been eating it with a left-over polenta-white bean-kale combination, brightening the dish's otherwise muted flavors (grumpy mood = bland food). Anyhow, I imagine that the sauce will be delicious smeared on top of bread with a nice hunk of cheese.
Moroccan-Thai Chili Sauce
(adapted from Serious Eats)
1/2 Walla Walla onion, diced
4 cloves garlic, diced
2-3 Thai chilis, chopped
1 teaspoon paprika
1 teaspoon cumin
salt and pepper, to taste
1-2 teaspoons lime juice, or more, to taste
2 tablespoons water
1/4 cup (or less) olive oil
In a food processor, blend together onion, garlic, chilis, paprika, cumin, salt and pepper, lime juice, and water. Taste and adjust salt, pepper, and lime. With the processor running, drizzle in oil just until emulsified. Taste again and adjust seasonings as necessary.
Store in the fridge and eat on anything that needs a pick-me-up.