Spicy Thai Chili Sauce with Fresh Herbs

Jump to Recipe Print Recipe

This spicy Thai chili sauce is the one I keep in the fridge when I want instant "wake up" flavor: hot enough to mean it, tangy from vinegar and lime, a little sweet to round the edges, and blended with fresh herbs so it tastes alive instead of flat. It's not a sticky sweet chili glaze; it's closer to a punchy, pourable thai chili pepper sauce you can spoon onto noodles, grilled meat, eggs, and roasted vegetables. The best part is you can dial the heat up or down without messing with the vibe, and it comes together in one small pot and a blender.

PIN IT

Spicy Thai Chili Sauce with Fresh Herbs (A Bright, Garlicky Thai Chili Hot Sauce Recipe)

A bright, garlicky homemade thai chili sauce with fresh herbs, lime, and vinegar for a spicy, pourable condiment.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Thai

Servings 16

Equipment

• Small saucepan 2 to 3 quart is perfect; a saucier also works and reduces splatter when simmering chiles
• Blender a high-speed blender makes the smoothest sauce; an immersion blender works (blend in a tall container to avoid splashing)
• Cutting board and chef’s knife use a non-porous board if possible because chile oils cling; a paring knife is handy for trimming stems
• Microplane or fine grater for ginger; you can mince by hand if needed
• Fine mesh strainer (optional) strain for a thinner, more "hot sauce" style; skip for a thicker, spoonable spicy thai chili sauce
• heatproof spatula or wooden spoon for stirring; silicone helps scrape the blender clean
• jar or bottle with lid a 2 cup jar works; or two 1 cup jars; sterilized is nice but not mandatory for short storage
• disposable gloves (recommended) highly recommended when cutting thai chiles; the burn is real and likes to travel

Turn this into a Shopping List?

Don't rely on screenshots. Import to Rind to check off items as you shop.

Get App

Ingredients

  

For the chile base

• 12 thai red chiles stems removed; for less heat use 6 thai chiles and add 1 red bell pepper
• 4 clove garlic peeled; smash lightly for easier blending
• 1 shallot peeled and roughly chopped; substitute with 1/4 yellow onion
• 1 tablespoon neutral oil like avocado or grapeseed; helps bloom aromatics (olive oil is fine in a pinch)
• 1 tablespoon ginger finely grated; substitute with galangal if you have it
• ½ cup rice vinegar mild and clean; substitute with distilled white vinegar for a sharper bite
• ½ cup water helps it blend and simmer without scorching
• 2 tablespoon fish sauce adds savory depth; substitute with 2 tablespoon light soy sauce for a vegan option
• 2 tablespoon lime juice fresh is best; add after cooking for a brighter pop
• 2 tablespoon palm sugar grated or chopped; substitute with 2 tablespoon light brown sugar or honey
• ½ teaspoon kosher salt start here and adjust after blending; the fish sauce adds salt too

For the fresh herb finish

• ½ cup cilantro leaves and tender stems loosely packed; if you hate cilantro, use more basil and mint
• ¼ cup thai basil leaves loosely packed; substitute with regular basil (it's different, still delicious)
• 2 tablespoon mint leaves optional but amazing; makes the heat feel fresher

Cooking with messy hands?

Use Cook Mode in the Rind app to keep your screen awake.

Try Cook Mode

Instructions

 

Prep

1. Put on gloves if you have them. Trim the stems from the thai chiles. For a slightly calmer sauce, slice the chiles lengthwise and scrape out some seeds; for full fire, leave them as-is.
2. Roughly chop the shallot. Smash the garlic cloves. Grate the ginger so it melts into the sauce (big chunks can stay fibrous). Measure the vinegar, water, fish sauce, and sugar so you're not scrambling once the pot is hot.

Cook the base (build flavor without burning it)

1. Set a small saucepan over medium heat and add the oil. When it shimmers, add the shallot and garlic. Stir until the edges just start to turn golden and it smells sweet and garlicky, about 2 minutes.
2. Add the thai chiles and ginger. Stir constantly for 1 minute to lightly toast the chiles. You're not trying to blacken anything here; you're waking the aromatics up.
3. Carefully pour in the rice vinegar and water (it will hiss). Add the palm sugar and salt, then stir until the sugar dissolves. Bring to a gentle simmer and cook until the chiles soften and the liquid reduces slightly, about 12 minutes. If it starts to catch on the bottom, lower the heat and add 1 tablespoon water.
4. Turn off the heat and stir in the fish sauce. Let the mixture cool for 5 minutes so it blends safely and doesn't blast steam out of the blender lid.

Blend (choose smooth or rustic)

1. Transfer everything from the pot to a blender. Add the lime juice. Blend until very smooth, about 30 seconds, scraping down once. Taste carefully (it's spicy): you want sharp, salty, and a little sweet.
2. Decide your texture. For a classic pourable thai hot sauce recipe texture, strain through a fine-mesh strainer into a bowl, pressing with a spoon. For a thicker, more spoonable sauce (great for noodles and rice bowls), skip straining.

Add herbs (keep them bright, not cooked)

1. Rinse and dry the herbs well. Add cilantro, thai basil, and mint to the blender with the warm (not boiling) sauce. Pulse just until the herbs are finely chopped and the sauce turns green-flecked, about 5 to 10 short pulses. Over-blending can make herbs taste grassy.
2. Taste again and adjust: add 1 tablespoon vinegar for more tang, 1 teaspoon sugar for more sweetness, or a pinch of salt if it tastes flat.

Store

1. Pour into a clean jar or bottle. Cool completely, then refrigerate. The flavor is good immediately, but it settles and gets more cohesive after 12 hours.
2. Use within 2 weeks for the freshest herb flavor. If you strained it and kept everything clean, it often lasts longer, but the herbs will slowly dull over time.

Build your own Cookbook

Don't lose this recipe in your browser history. Save it to your personal collection in the Rind App so you can find it instantly next time.

Save Recipe to App

Pairings

Best Ways to Use This Sauce

• Grilled Chicken Thighs: This sauce loves fat and char. Brush on during the last minute of grilling or spoon over sliced chicken thighs right before serving. It's also a natural fit for thai chili sauce recipe chicken nights when you want big flavor without a long marinade.
• Crispy Tofu or Tempeh: The vinegar and herbs cut through fried or roasted tofu beautifully. Toss hot tofu cubes with a spoonful, then finish with extra lime and chopped peanuts.
• Rice Bowls and Noodle Bowls: Stir 1 tablespoon into jasmine rice with a drizzle of sesame oil, then pile on cucumbers, leftover protein, and a jammy egg. It also perks up plain rice noodles with shredded cabbage and herbs.
• Eggs, Always: Fried egg, scrambled egg, omelet, breakfast tacos: the garlic-chile-lime combo works anywhere you'd normally reach for hot sauce, but with a fresher, greener finish.

Side Dishes That Make It Feel Like a Meal

• Cucumber Salad With Rice Vinegar: Crunchy, cold cucumbers tame the heat and echo the vinegar tang in the sauce. Add thin shallot, a pinch of sugar, and toasted sesame for an easy contrast.
• Steamed Jasmine Rice: The simplest pairing is sometimes the best. Rice gives the sauce somewhere to go, and it's your built-in heat control.
• Charred Green Beans or Broccoli: Roast until browned, then drizzle with the sauce. The herb finish keeps roasted vegetables from tasting heavy.

Drinks

• Cold Lager or Pilsner: Clean, bitter, and bubbly is the move when you're eating a spicy thai chili sauce. It resets your palate between bites without fighting the herbs.
• Sparkling Water With Lime: Simple and effective. The carbonation lifts the garlic and chile aroma, and the lime keeps everything feeling bright.

If You Want a Sweeter Direction

• Turn It Into Sweet Thai Chili Sauce: If you're after sweet thai chili sauce dishes, whisk 2 tablespoon of this sauce with 2 tablespoon honey (or more palm sugar) and simmer for 2 minutes until glossy. It becomes a fast glaze for shrimp, wings, or roasted cauliflower.

FAQs

Is this an easy thai chili sauce, or do I need special ingredients?

It's genuinely easy: chiles, vinegar, garlic, and herbs do the heavy lifting. Fish sauce and palm sugar make it taste more "Thai," but you can swap soy sauce for fish sauce and brown sugar for palm sugar and still get a punchy homemade thai chili sauce.

How spicy is this spicy thai chili sauce, and how do I control the heat?

With 12 thai red chiles, it's hot. To reduce heat without losing flavor, use 6 thai chiles plus 1 red bell pepper, or scrape out the seeds and white membranes. You can also add 2 extra tablespoons vinegar and 2 extra tablespoons water after blending to mellow it without making it sweet.

Can I use this thai chili hot sauce recipe on chicken breast, or is it better on thighs?

Both work, but they behave differently. Chicken breast (boneless, skinless) is lean, so use the sauce as a finishing drizzle or quick dipping sauce to keep it bright and not overcooked. Chicken thighs (boneless, skinless or bone-in) have more fat, so they can handle a heavier spooning and taste extra juicy with the garlicky heat.

Should I strain it to make a smoother thai chili pepper sauce?

Straining gives you a thinner, more classic "hot sauce" pour. Unstrained is thicker and more rustic, which is great for clinging to noodles and rice bowls. Flavor-wise, unstrained is slightly fuller because you keep all the chile solids.

How long does it keep, and can I freeze it?

In the refrigerator, it's best within 2 weeks because the fresh herbs fade. You can freeze it in an ice cube tray (then bag the cubes) for up to 3 months. Thaw in the fridge; the texture may separate a bit, so shake or stir before using.