Wednesday, February 13, 2013

Thai Hot Sauce

Thai Hot Sauce
Talk about good, if you’re a salsa lover like me this one will blow your mind.  The flavors are definitely Asian, well defined, complex and it’s very hot.  I like it over white rice with grilled fish, pork or poultry.
Dried Shrimp
6 cloves, garlic
2 Tbl. whole dried shrimp, chopped (Asian grocery store)
4 dried chile de Arbol
1 ½ tsp. raw sugar
3 Tbl. fish sauce
3 Tbl. key lime juice
3 fresh Thai chiles, chopped fine
Assorted fish Sauce brands
Combine the garlic, shrimp, chile de Arbol, and sugar in a small food processor and grind into a course meal.  Remove from food processor and add all other ingredients.  Allow to blend for 1 hour before serving.  Keeps fresh in the refrigerator for a few weeks. 
Makes ¾ cup.

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