I enjoy eating Thai food though I usually order it mild. Depending upon the chef he might make a mild dish to be medium heat. I found that I really enjoyed having some heat to my food. So I decided to start researching the different type of chili peppers and sauces. This is my first chili sauce that I made using hot peppers. The sauce by itself is very hot and I was concerned at first that it was too hot. But when blended in a soup or Thai stir fry it adds some wonderful heat! I will continue to add new recipes as my journey with chili peppers progresses. Let me know if you have any advice, as this is new territory for me! I am looking forward to learning how to make more chili sauces and dishes with some heat.
12 ounces Hot Peppers, chopped (use gloves)
2 tsp Minced Garlic
3 tbsp Brown Sugar
7 tbsp Fresh Lime Juice
3 tbsp Light Soy Sauce
1 tbsp Worcestershire
1 tbsp Oyster Sauce
Rinse and dry your peppers. Clean them wearing gloves as you do not want to get burned by the oils. Remember to never touch your eyes while cleaning peppers. Removing the seeds and scraping the membrane will reduce some of the heat. You can also rub the inside of the peppers with olive oil and rinse and rinse with Tequila. (That is if you want to use your Tequila for this purpose!)
Place all the ingredients in a blender. You may use less or more of the ingredients that I used for this recipe.
Puree until smooth. Store in sealed container in the refrigerator.