Chillie Hot Sauce {Huy Fong style} ซอสพริกไฮฟง

  • 100 grams (~1 cup) Thai red chillies. (Use less if you wish a milder sauce). 
  • 4-5 med. cloves of Garlic (crushed or minced)
  • 2 med Shallots (minced)
  • 1 Tbsp Vegetable Oil
  • 220 gm (15 -16 oz) Tomato Sauce
  • 1 Tbsp Fish Sauce or Vegetarian Fish Sauce
  • 3 Tbsp Rice Vinegar
  • 3 Tbsp Sugar

  1. Remove stems of chillies, rinse clean. Blot dry with paper towel, mince the chilli peppers. The smaller the cut, the smoother your final sauce will be.
  2. In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat sauté for about 1 minute or until light brown and fragrant. (Don’t burn your garlic!)
  3. Add tomato sauce and minced chillies. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well. (Don't substitute Say Sauce for Fish Sauce it just isn't a good outcome. Use the full quota of fish Sauce or Vegetarian Fish Sauce to bring in the umami.
  4. Continue simmering sauce for about 5 minutes. This will break down the chillies and soften them to create the smooth consistency.
  5. Remove from heat and allow cooling completely.
  6. Transfer sauce to blender and homogenise  on the “liquefy” mode.
  7. Taste the hot sauce. Further season the  sauce to your liking: withe sugar, vinegar or water. 
  8. Blend again.  decant into clean, air tight jars or bottles and refrigerate. Use within  7-14 days.
There is a recipe on file here for Vegetarian Fish Sauce