Nam Prik (Pepper Water Sauce)
This is the typical Thai chile sauce that is found in many forms--served in restaurants, bottled, and made in homes. There are many variations, of which this is probably the most basic. It is served with almost every Thai appetizer and entree.
- 2 cloves garlic, sliced
- 3 fresh, small Thai chiles, or substitute fresh piquins or chiltepins, stems removed, minced with the seeds (or more to taste)
- 1/4 cup freshly squeezed lime juice
- 1/4 cup prepared nam pla fish sauce (available in the ethnic sections of some grocery stores, or in Asian markets)
- 2 cilantro leaves, chopped
Combine all the ingredients in a jar and shake well. Allow to sit to blend the flavors. Use immediately and refrigerate the remaining sauce. It will last several weeks in the refrigerator.