Thai Chili Garlic Sauce (“Crack Sauce”)

Ingredients

• 1 cup Thai red chilies
• 0.5 cup Garlic
• 1 cup Fish sauce
• 0.25 cup Vinegar
• 2 tbsp Sugar (White or brown sugar; either may be used.)
• 1.5 tbsp Salt (The post gives 1–2 tbsp; the transcript says to adjust according to preference. Add a pinch before blending, as described in the transcript; this extra pinch is not separately quantified.)
• 0.5 cup Water (For dilution.)
• Shallots (1–2 shallots, optional; amount is stated as a count range.)

Steps

1. 1

   Wash the Thai red chilies.

2. 2

   Peel the garlic. The transcript mentions using an efficient peeling method but does not specify the method.

3. 3

   Add the chilies and garlic to a blender. Add a pinch of salt, then blend until the mixture reaches the consistency shown in the video; the transcript does not describe that consistency in words.

4. 4

   Transfer the blended chili mixture to a container.

5. 5

   Add the fish sauce to the container.

6. 6

   Add the vinegar.

7. 7

   Add the sugar, using white or brown sugar.

8. 8

   Add the water to dilute the sauce.

9. 9

   Add 1–2 tbsp salt, adjusting the amount to taste. The post also lists optional shallots, but the source does not say when or how to add them.

10. 10

    Mix the sauce until combined, then serve or use as desired. Mixing is a minimal connective action; the transcript says the finished sauce can go on anything.

Notes

The post lists 1–2 optional shallots, but the transcript gives no instruction for incorporating them. The transcript does not specify the chili blend duration or consistency, nor whether the sauce is stored or served immediately.

Nutrition per serving

• sauce
• condiment
• spicy
• vegetarian-free
• gluten-free
• no-cook
• Thai