Sweet and Spicy Thai Chili Dipping Sauce

Sweet and Spicy Thai Chili Dipping Sauce -www.nourihsingsimplicity.org

Lacto-fermented Thai chili sauce and palm sugar paste make the most delightful pairing for dipping spring rolls and egg rolls alike.

Move over sweet and sour sauce, this sweet and spicy Thai chili dipping sauce takes the prize hands down.

Thai food and I are BFF’s as far as food goes. I love a bowl of steaming yellow curry over white rice (yes white), Pad Se Ew, fresh rolls, and fried spring rolls. My mouth is just drooling thinking about when my next Thai meal will be. Sadly not tonight…

I still remember my first visit to a Thai restaurant when I was about 13, a had a delicious rice noodle, chicken, and broccoli dish swimming is a sweet soy sauce gravy, (Lard Nah).

My parents ordered an appetizer which we never did but is was a special night and how can you say no to spring rolls? Delicate rolled wrappers filled with thin rice noodles and vegetables, fried to perfection. There is almost no way to say no…

Sweet and Spicy Thai Chili Dipping Sauce-www.nourishingsimplicirty.org

Instead of the gloppy sweet and sour sauce that is served in most American Chinese restaurants the Thai restaurant served the spring rolls with a delightful sweet and spicy dipping sauce. It was one of the most delightful moments for my young foodie heart.

I’ve been recreating it for years serving it with fresh rolls, lettuce wraps, over noodles, and with my Thai-inspired pizza.

Sweet and Spicy Thai Chili Dipping Sauce

1/3 cup palm sugar paste or raw honey
1/4 cup Lacto-fermented Hot Thai Chili Sauce

Mix the two together in a small bowl with a whisk or fork until smooth.

Serve over a Thai dish, with spring rolls, or fresh rolls.

Sweet and Spicy Thai Red Chili Dipping Sauce Feb 17
Author: 
 
Ingredients
Instructions
  1. Mix the two together in a small bowl with a whisk or fork until smooth.
  2. Serve over a Thai dish, with spring rolls, or fresh rolls.

Have you tried a sweet and spicy Thai Chili Sauce before?

Lacto-fermented Hot Thai Chili Sauce

Lacto-fermented Hot Thai Chili Sauce-www.nourishingsimplicity.org

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 sambala 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.

Drizzle it over Thai-inspired pizza, in a noodle soup for an added healing benefit, or to a yellow curry for an extra layer of heat!

Lacto-fermented Hot Thai Chili Sauce-www.

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.

Lacto-fermented Hot Thai Chili Sauce
Author: 
 
Ingredients
  • 1 lb hot red chilies (Thai, Jalapeno, or Serano)
  • ½ cup water
  • 2 cloves garlic
  • 2 TBS whey
  • 1 tsp unrefined salt
Instructions
  1. Add all the ingredients into a blender. Blend on high until almost smooth.
  2. Pour into a glass jar and screw a lid on. Leave on the counter or in a cupboard for three days.
  3. Store in the refrigerator for several months.

What do you use hot chili sauce for?