Oriental Zippy Paste

READY IN: 18minsYIELD: 15-20 Ounces


  • 2 bulbs garlic
  • 2mediumyellow onions
  • 2tablespoonsolive oil
  • 1cupbalsamic vinegar
  • 3ouncesfish sauce
  • 13 cupbrown sugar
  • 12 – 1cupchili, garlic saauce

    Serving Size: 1 (53) g

    Servings Per Recipe:16

    Calories: 72.6

    Calories from Fat 19 g 27 %

    Total Fat 2.2 g 3 %

    Saturated Fat 0.4 g 2 %

    Cholesterol 1.4 mg 0 %

    Sodium 181.1 mg 7 %

    Total Carbohydrate12 g 3 %

    Dietary Fiber 0.7 g 2 %

    Sugars 7.6 g 30 %

    Protein 1.2 g 2 %


  • Peel Garlic bulbs and cloves. You can soak cloves in Hot water to make it easier to get the papery shell off.
  • Peel Onions and cut each into 4 quarters.
  • Use a food processor or blender. Place the cloves and the onions into the device, pulse to rough chop to your desired consistency. I like it chunkier, but you can even pulse until it is a puree.
  • Heat 2 Tablespoons of olive oil in a 12 inch skillet over medium high heat. Add garlic and onions, sauté’ until golden brown.
  • Add Balsamic Vinegar and Fish Sauce to the pan, stir well to deglaze the bits that might be stuck to your pan. Simmer for 4-5 minutes. When the mixture has reduce in volume, add the brown sugar and the chili garlic sauce. ( I tend to use a 1/2 cup of chili garlic sauce for mild heat, I will add more if I want it to be medium to hot spicy.)Stir mixture frequently as it cooks, to dissolve the sugar. The paste is done when it is shiny and jam like in consistency.
  • You can store your paste in a glass jar in the refrigerator for up to 2 months.
  • See how I use the paste by looking at my other recopies with the term zippy in the title.
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