Thai fish sauce with red chiles
- Ready In:
- 15mins
- Ingredients:
- 2
- Yields:
-
1 cup
ingredients
- 1⁄2 cup birds eye chile, stems removed
- 1 cup Thai fish sauce
directions
- Place the chiles in a food processor and pulse to finely chop, but stop before they are mush.
- You can also do this by wearing rubber gloves to protect your hands (these are really hot chiles!) and using a sharp knife to mince the chiles on a cutting board.
- Transfer the minced chiles, with their seeds, to a glass or plastic container and add the fish sauce.
- Cover and store in the refrigerator.
- The sauce will keep indefinitely, losing chile heat over time; top it up with extra chiles or fishsauce when it runs low.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin