Big heat – excellent for dipping.
What’s an egg roll, spring roll, or fried wonton to do without a little spicy sauce on the side? The same, of course, could be said about nearly anything in our books, but in this instance a bold Thai chili sauce is well in order. This recipe delivers the big heat of Thai chilies (50,000 to 100,000 Scoville heat units) with a pinch of garlic, sugar, and salt. Want some extra oomph? Leave those seeds in while processing. It brings this sauce to another spicy stratosphere.
- 1 cup Thai chilies stemmed and seeded
- 2 cloves garlic
- ⅓ cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Place all ingredients in a food processor and pulse blend to your desired consistency.
- Serve immediately or refrigerate to keep.