ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Hot Sauce

Yield 1 cup (serving size: 2 tablespoons)
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.

Ingredients

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

Nutrition 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

How to Make It

  1. Place all ingredients in a blender; process until smooth.

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