This is a fast table sauce for gardeners who want the first ripe Thai peppers to turn into dinner immediately.
Ingredients
- 12 ripe Red Thai peppers, thinly sliced
- 4 garlic cloves, minced
- 1/2 cup neutral oil
- 1 tbsp rice vinegar
- 1 tsp sugar or honey
- Salt to taste
Method
- Warm the oil gently in a small pan. Add garlic and cook until fragrant, not brown.
- Add sliced chilies and cook 1 to 2 minutes, just until the oil turns red-orange.
- Remove from heat and stir in vinegar, sugar and salt.
- Cool completely, then spoon over noodles, eggs, rice bowls or grilled vegetables.
- Store refrigerated and use within a week.
Grow it
Use Red Thai pepper seeds for compact plants and heavy harvests, or browse all hot sauce pepper seeds.
Home hot sauce note: keep fresh or fermented small-batch sauces refrigerated unless you are using a tested canning recipe and verifying acidity.