Thai Three-Flavored Sauce

Start by adding the chilies, garlic, shallots, and cilantro, along with half of the water into a food processor. Put the lid on and pulse it until you have an even, smooth consistency with no chunks.

Heat a large skillet on medium heat and add in the oil. Once heated, add in the chili mixture and stir. Add in your remaining ingredients, including the rest of the water. Bring to a simmer and cook for about 25 minutes until it reduces a bit. My wife told me to crank up the fans as she is not one for the smell of fish sauce or vinegar when it’s cooking on the stove. So it’s probably best to turn on the exhaust fan—after all, you are cooking with a lot of chilies and fish sauce. I don’t much mind the smell, but it’s your call. Once it’s reduced to your liking, remove from heat.

Let it cool then store in a seal-tight container for up to several weeks. Trust me, it will not last that long—this stuff rocks.

I know it sounds like a lot of chili peppers. But trust me, the addition of the salty fish sauce, balanced by both the brown and palm sugars, is a perfect sweet heat. I actually had a spoonful this morning before putting some on my omelette. This sauce goes extremely well with things like fried fish, eggs, or just as a condiment for things like french fries. Give a go at it, and let me know how you like it. Hope you enjoy!