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a frontal shot of a jar of thai hot sauce wrapped with a black and white newspaper wrapper and a silver metallic twine

Thai Hot Sauce

Garlicky, tangy, subtly sweet and spicy dipping sauce for any seafood served raw, steamed, boiled, or grilled.
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Total Time 5 minutes
Course Sauce
Cuisine Asian, Thai
Servings 0 Cup

Ingredients
 

  • 6 red bird’s eye chilies
  • 1 red Serrano chili
  • 6 strands cilantro
  • 5 cloves garlic trimmed, peeled
  • 3 tbsp fish sauce
  • 1 lime juiced
  • 1 tbsp white granulated sugar or palm sugar
  • 1 tbsp water

Instructions
 

  • Food Processor | Add all ingredients into a food processor. Blitz on high speed for 20 seconds. Store in jars and refrigerate for up to 10 days.
  • OR
  • Mortar and Pestle | Add the chilies, cilantro, garlic, and sugar into the mortar. Pound with the pestle until paste-like. Transfer the paste into a bowl. Add in the fish sauce, lime juice, and water. Mix until uniform. Store in jars and refrigerate for up to 10 days.
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