Yield: Yields about 1 cup
This homemade version of the insanely popular Thai hot chile-garlic sauce is thinner and fresher-tasting than store-bought. It needs a few days to ferment at room temperature, but it’s worth the wait.
I make this every year with a variety of different hot peppers. I think Fresno peppers delivers the closes taste to the real thing. I make two batches, one with a mix of peppers as suggested in the recipe, and one with habaneros. I put on a mask and seed the habaneros! I didn’t seed them one year, and the sauce was super hot. I put mine in plastic squirt bottles that I get from Amazon that have caps with the tips on them.
I hate it when people rate a recipe then go on to say that they changed almost every aspect of the recipe. But... I'm about to do just that. I have followed the amounts of this recipe for over a year now, but I don't press the final product through a sieve. I also am super lazy, and I know die hard fermenters would kick me for adding vinegar before allowing the ferment to create it's own "vinegar", but I add all the ingredients at the beginning and just blend it all up into a chunky sauce. Then I let it sit and ferment in a mason jar with a coffee filter rubber banded on top. It's amazing! I love the amount of sugar, salt, garlic, and vinegar. Different peppers and times of year require different fermentation times. The longer you can stand to let it ferment the better I think it gets. I have to make this frequently because we use it ALL the time. It is so tasty and amazing!
We loved this hot sauce-- it has a fresh taste, with just a hint of sweetness, some tang from the vinegar, and a great garlic flavor. I used red "Paper Dragon" peppers from the farmers' market, but it wasn't super-hot-- just enough kick to let you know it's a hot sauce. Instead of pressing through a sieve, I used a food mill to extract more of the pepper pulp, which gave a good consistency-- and yielded about 2 cups. Good thing, as my heat-loving husband used about a quarter cup on his rice and beans last night.Edited to add that I've made this three times-- in the third batch, I used only 1 Tbsp of granulated sugar instead of 2-- this made it the perfect sweetness.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.