Thai Hot Sauce

recipe

Who needs butter when you can have this spicy, gutsy dipping sauce? An amazing blend of hot, sour, and salty, it's an unrivaled complement to sweet, buttery lobster meat. This sauce uses the entire pepper--seeds and all. For a milder sauce, halve the jalapeños, then remove and discard the seeds and membranes.

Yield:

1 cup (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 13
Caloriesfromfat 7 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 3.1 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 295 mg
Calcium 10 mg

Ingredients

1/4 cup water
1/4 cup fresh lime juice
1 teaspoon salt
10 red or green jalapeño peppers
10 garlic cloves, peeled

Preparation

Place all ingredients in a blender; process until smooth.

Note: Store extra sauce in an airtight container for 1 week in the refrigerator.

Note:

July 2001
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