How to make it

  • Use just enough oil to lightly grease a small bowl.
  • Mince Thai peppers until you end up with very small pieces (essentially a mush). Leave the seeds in the mush. Put the mush in the greased bowl.
  • Combine other ingredients in the bowl and stir together. The mixture should be somewhat runny.
  • Brush onto meat of choice for a great glaze, or serve as a dipping sauce. It should resemble the look of the chili sauce you get at most Chinese/Thai restaurants, only runnier.

Reviews & Comments 3

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  • ajani 7 years ago
    How long could I expect this to keep for? It's not something I'd go through quickly, but I do have several Thai chilies right now that I am trying to find a use for.
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    " It was excellent "
    shibattou ate it and said...
    Thanks for the post. I always prefer fresh made over the store bought. Keep the 5ive's coming.
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    " It was excellent "
    minitindel ate it and said...
    I LOVE THIS STUFF ON ALOT OF THINGS THANK YOU I ALWAYS BUY IT NOW I CAN MAKE MY OWN LOL

    FIVE

    TINK
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