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Epicurious

Thai Fish Sauce with Hot Chiles

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1/2 cup Thai bird chiles, stems removed
1 cup Thai fish sauce

Preparation

  1. Step 1

    In the bowl of a food processor fitted with the metal blade, pulse the chiles to chop them finely (stop before they become mushy). Or, wearing rubber gloves to protect your hands, use a cleaver or a sharp knife to mince the chiles on a cutting board.

    Step 2

    Transfer the minced chiles (with their seeds) to a glass or plastic container, and add the fish sauce. Cover, and store in refrigerator. The sauce will keep indefinitely, losing the chiles’ heat over time; top with extra chiles or fish sauce. Serve in small individual condiment bowls.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceCondimentThaiSoutheast AsianAsianThai ChileChileVegetableKetoDairy FreeNut FreeEasyQuickMeal PrepMake AheadNo-CookFood ProcessorCookbooks
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