Tangy with a punch of heat. This hot Thai chili sauce is just what you need for your next Asain inspired meal!
This simple chili sauce was inspired by one I had at a Thai restaurant, which I discovered is quite similar to sambal, a popular sauce in Asia made from chilies, vinegar, and spices such as garlic. You can find it in many grocery stores in the States as well.
This sauce adds that perfect pop of flavor and bit of heat to your favorite dishes with the added benefit of being lacto-fermented. While the commercial sauces you find in the store use vinegar for the tang, it can be achieved naturally with whey and unrefined salt. As an added bonus, it is healthy for your gut too!
I’ll be the first to admit that I don’t get enough fermented foods in my diet. Simple little things like this lacto-fermented hot Thai chili sauce may not make all the difference in the world but every little bit helps!
For this recipe you can use a variety of red chilies depending on the flavor you want to achieve. Thai chilies pack on more heat but the recipe tastes equally good with jalapenos or serranos.
Lacto-fermented Hot Thai Chili Sauce
1 lb hot red chilies (Thai, Jalapeno, or Serano)
1/2 cup water
2 cloves garlic
2 TBS whey
1 tsp unrefined salt
Add all the ingredients into a blender. Blend on high until almost smooth.
Pour into a glass jar and screw a lid on. Leave on the counter or in a cupboard for three days.
Store in the refrigerator for several months.
- 1 lb hot red chilies (Thai, Jalapeno, or Serano)
- ½ cup water
- 2 cloves garlic
- 2 TBS whey
- 1 tsp unrefined salt
- Add all the ingredients into a blender. Blend on high until almost smooth.
- Pour into a glass jar and screw a lid on. Leave on the counter or in a cupboard for three days.
- Store in the refrigerator for several months.