Thai Table Hot Sauce (Nam Prik)

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1/4 cup Thai fish sauce
1/8 cup unseasoned rice wine vinegar (optional)
1/8 cup water
6 Thai chiles – more to taste
juice of 1 lime
1 tsp sugar or honey – more to taste

Instructions:

Mix all the ingredients together except for the Thai chiles. About an hour or two before you plan to serve the sauce, thinly slice the chiles and mix them in with the sauce. Serve chilled or at room temperature.

Note: Finely minced ginger and/or garlic can be added to the sauce with good results.