Prep 15 mins
Cook 0 mins
This is not a mild sauce! Serve this on fried or plain rice or on whatever you like....I like to dip dumplings in this. It keeps forever, just add fish sauce when it runs low and then add more chiles when the sauce is losing it's heat. If you chop the chiles by hand, make sure to wear rubber gloves. And, whether you chop by hand or by processor, you may cough and sneeze a bit when the capsaicin hits the air...don't worry, it'll pass!
- 1⁄2 cup birds eye chile, stems removed
- 1 cup Thai fish sauce
- Place the chiles in a food processor and pulse to finely chop, but stop before they are mush.
- You can also do this by wearing rubber gloves to protect your hands (these are really hot chiles!) and using a sharp knife to mince the chiles on a cutting board.
- Transfer the minced chiles, with their seeds, to a glass or plastic container and add the fish sauce.
- Cover and store in the refrigerator.
- The sauce will keep indefinitely, losing chile heat over time; top it up with extra chiles or fishsauce when it runs low.