I’m cooking up some Thai food tonight so I wanted to make some authentic Thai hot sauce. Given the dismal state of groceries around these parts, I had to improvise with serrano peppers instead of Thai chilies. The only problem with that is that serrano’s are much larger than Thai chilies, so I had to upsize my recipe accordingly.
8 tbsp fish sauce
7 tbsp lime juice
2 tbsp lemon juice
2.5 tbsp sugar
7 serrano peppers, finely chopped
4 cloves of garlic, finely chopped
pinch of salt
dusting of black pepper (freshly ground)
1. Put everything in a bowl.
2. Mix until sugar is dissolved.
3. Season to taste
This makes a fairly significantly-sized batch of very hot hot sauce. Note: when I say “very hot,” I mean it. I love hot sauce and this stuff will make an Indian blush and a Singaporean run for cover. Tasty, though, if you dig fish sauce-based condiments.
For a more rational portion size that you don’t have to store if you are making Thai food, go with 3 tbsp fish sauce, 3 tbsp lime, no lemon, 3 serrano peppers (or 7 thai chilies), and keep all the garlic. You’ll thank me later.
If you can handle the heat, you can serve this hot sauce with any asian dish that goes with fish sauce, though south asian cuisine works best.