How To Make Authentic Thai Hot Sauce! [Restaurant Recipe]

Introduction: How to Make Authentic Thai Hot Sauce! [Restaurant Recipe]

By zedomaxzedomax.com/blogFollow More by the author: About: Changing the world, one blog post at a time, or one instructable? More About zedomax » I've been a fan of great Thai food for awhile and my favorite is the Thai BBQ. Of course, the secret ingredient that makes it taste good is the Thai Hot Sauce, which I managed to re-make it myself thanks to my Thai friend who runs one of the most successful Thai restaurants here in SF Bay Area. Anyways, I've got the authentic Thai hot sauce and I've been making it for the last 6 months. It can be great on top of any beef, fish, vegetables, anything you like. This Thai hot sauce virtually turns any food into Thai food, really it's that good.

Step 1: Ingredients for Thai Hot Sauce!

You will need: 3 pieces of lime 1-5 pieces of chili peppers depending on how spicy you like it. I use 5 or more because I like it super spicy. 3 pieces of garlic (Optional) Add red onions (chopped of course) 3 tablespoons of sugar (less or more depending on your sugary desires) 3 tablespoons of fish sauce (use Tiparos brand as it makes a HUGE difference)

Step 2: Chop the Ingredients and Mix Well

Chop up the chili, garlic, (optionally red onions) into the smallest pieces. Smaller pieces were better also on the chili, making the sauce taste spicier while not giving your stomach upset. (while large pieces of chili will be hot and make your stomach upset) Chop up the 3 limes into 4 pieces and squeeze then once. (Don't squeeze it too death because otherwise your sauce will get bitter!) Add 3 tablespoons of Tiparos fish sauce and 3 tablespoons of sugar. Mix the whole thing well. Taste it, if it tastes spicy while sweet (with no bitterness), you should be fine. You can add more/less of the fish sauce or sugar depending on how you like it. Also, you can make larger batches, just multiply the ingredients. Enjoy! Pour over your favorite food or just use it as dipping sauce.