TV Dinner

Hot weather sends us to the living room of Cafe Drake, where our super-duper a/c keeps us cool while consuming spicy-hot food such as the rice, dal, chile-flecked flat bread and braised dandelion greens above. Boiled peanuts on the side, TV tuned tuned to Roku in front. 

Fire-breathers will note the tiny side of a red chile, garlic and shallot condiment known more exotically as Lal Mirch Lasoon Chutney. Perfect with just about anything, serve in very small portions and consume with caution - utterly delicious, this fresh, uncooked chutney is scorching hot!

Pour 1 cup of boiling water over 20 dried red chilies (Thai, cayenne etc). Let rest for 1-2 hours or until chilies have softened considerably.

Drain the chilies and reserve 1/4 cup of their soaking liquid.

Pour the soaking liquid in to a mini-processor/Magic Bullet and add the chilies along with 1/4 cup sliced shallots (red onions make a fine substitute), 1 t. sugar, 1/2 t. kosher salt and 6 cloves of garlic (roughly chopped or not). Process until you end up with an orange-red paste.

Keeps for several days in the refrigerator but is best served at or just below room temperature.