Description
Thai Hot Sauce is a spicy, tangy condiment made with fresh chilies, garlic, vinegar, and a touch of sweetness. Perfect as a dip, marinade, or drizzle, it brings bold Thai flavors to any dish and is easy to make at home.
Ingredients
- 10–12 fresh Thai bird’s eye chilies (adjust to taste)
- 4 garlic cloves, peeled
- 1/2 cup white vinegar or rice vinegar
- 1/4 cup water
- 2 tablespoons sugar (white or palm sugar)
- 1/2 teaspoon salt
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice (optional)
Instructions
- Remove stems from chilies and peel garlic cloves.
- Add chilies, garlic, vinegar, water, sugar, and salt to a blender or food processor.
- Blend until smooth or pulse for a chunkier texture.
- Pour mixture into a saucepan and bring to a gentle boil over medium heat.
- Reduce heat and simmer for 5–10 minutes until slightly thickened.
- Remove from heat and stir in fish sauce and lime juice if using.
- Let the sauce cool completely.
- Transfer to a clean glass jar or bottle and refrigerate for up to 2 weeks.
Notes
Use fewer chilies or substitute with milder red chilies for less heat.For a vegan version, omit fish sauce or use a plant-based alternative.Simmer longer or use a cornstarch slurry to thicken the sauce.Great with grilled meats, dumplings, noodles, or as a dipping sauce.Freeze in ice cube trays for longer storage.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 1.5g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
