Thai Chili Madness Hot Pepper Sauce
Searing Heat Meets Tropical Sweet. Prik Kaleang is the spiciest chili used in the Thai cuisine flavor arsenal and it comes in a variety of colors, from pale yellow-green to fluorescent red-orange. We use the orange Thai chili variety, the hottest! First, we begin by steeping lemongrass, garlic, kaffir lime leaf, and fresh ginger in organic rice wine vinegar, adding the aged peppers, gochujang, house-made red curry paste, and garlic. This unique and flavorful sauce packs some punch and is outstanding with bang bang shrimp, Vietnamese Pho, Korean BBQ, Indian Curries, and especially in pad Thai anything!
Searing Heat Meets Tropical Sweet. Prik Kaleang is the spiciest chili used in the Thai cuisine flavor arsenal and it comes in a variety of colors, from pale yellow-green to fluorescent red-orange. We use the orange Thai chili variety, the hottest! First, we begin by steeping lemongrass, garlic, kaffir lime leaf, and fresh ginger in organic rice wine vinegar, adding the aged peppers, gochujang, house-made red curry paste, and garlic. This unique and flavorful sauce packs some punch and is outstanding with bang bang shrimp, Vietnamese Pho, Korean BBQ, Indian Curries, and especially in pad Thai anything!
Searing Heat Meets Tropical Sweet. Prik Kaleang is the spiciest chili used in the Thai cuisine flavor arsenal and it comes in a variety of colors, from pale yellow-green to fluorescent red-orange. We use the orange Thai chili variety, the hottest! First, we begin by steeping lemongrass, garlic, kaffir lime leaf, and fresh ginger in organic rice wine vinegar, adding the aged peppers, gochujang, house-made red curry paste, and garlic. This unique and flavorful sauce packs some punch and is outstanding with bang bang shrimp, Vietnamese Pho, Korean BBQ, Indian Curries, and especially in pad Thai anything!
Size: 5 oz. bottle
Heat level: Very Hot, yet subtlely sweet
Ingredients: Aged Thai chilies, coconut water, sweet onion, key lime juice, mirin, rice wine vinegar, sweet chili sauce, gochujang, garlic, kaffir lime leaf, coriander, lemon grass, Thai basil, ginger, red curry garlic paste, cilantro, tahini, organic blue agave, gluten-free soy sauce, sea salt