Crying Tiger Chili Sauce (Print View)
Tangy, spicy sauce with fresh lime, fish sauce, herbs, and Thai chilies. Bright accent for grilled dishes.
# What You'll Need:
→ Sauce
01 -
1/4 cup freshly squeezed lime juice (can substitute with lemon juice)
02 -
2 tablespoons fish sauce (soy sauce may be used for a vegetarian option)
03 -
2 tablespoons water (adjust for desired consistency)
04 -
1 tablespoon brown sugar (honey or maple syrup can be used as alternatives)
05 -
1 clove garlic, minced (garlic powder may be substituted)
06 -
2 tablespoons finely minced lemongrass (or lemongrass paste)
07 -
1 tablespoon green onions, finely sliced (chives may be used)
08 -
1 tablespoon cilantro, chopped (basil can be used as a substitute)
09 -
4 Thai red chili peppers, finely chopped (jalapeños may be used for a milder heat)
10 -
1 teaspoon red pepper flakes (omit for a milder sauce)
11 -
1 teaspoon toasted rice powder (optional; may be replaced with crushed peanuts)
# Directions:
01 -
In a medium mixing bowl, add the lime juice, fish sauce, water, brown sugar, and minced garlic. Whisk together until the sugar fully dissolves.
02 -
Fold in the minced lemongrass, green onions, and chopped cilantro. Blend until the mixture is evenly distributed.
03 -
Add the chopped Thai red chili peppers and red pepper flakes. If using, mix in the toasted rice powder or crushed peanuts. Stir thoroughly to combine.
04 -
Taste the sauce and adjust the lime juice for extra acidity, brown sugar for more sweetness, or chilis for increased heat, according to preference.
05 -
Serve immediately with grilled proteins, or transfer to an airtight container and refrigerate for up to 5 days.
# Notes:
01 -
For optimal flavor, allow the sauce to rest for 10 minutes before serving so the aromatics can infuse.