In Thailand, chili sauce is always on the table for meals. Use as much or as little as you like. Keeps in refrigerator for up to 3 days.
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Ingredients
2-3 cloves garlic
2-3 red or green Thai chilis
2-3 tbsp soy sauce (I like to use Bragg liquid Aminos for gluten free option.)
2-3 tbsp lime juice
sprig of cilantro
an inch or two of the green part of a green onion
Preparation —
with mortar and pestle
Cut the stem ends off the garlic and chilis.
No need to skin the garlic, as pounding it in the mortar will do that.
Into the mortar, add garlic and chilis.
Smash garlic and chilis, pick out garlic skin.
Or —
with chef’s knife
Cut the stem ends off the garlic and chilis.
With the broad side of the knife, whack garlic and pick off the skin.
Cut garlic and chilis into mince.
When handling fresh chilis, take care not to touch your eyes or sensitive skin.
Scoop garlic and chilis into serving bowl. Add soy sauce and fresh lime juice. Stir with teaspoon.
Top with cilantro and green onion, minced, if you like.
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If, while eating, you get too much chili and your mouth is on fire,
a forkful or two of plain cooked rice will help to dissipate the heat.
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