Cilantro Bud Hot Sauce (Hmong)

Name: Cilantro Bud Hot Sauce (Hmong)
Total time: PT0D0H0M
Yield: makes About 1/2 Cup
Ingredients: 3 ⁄ 4 tsp. sugar; 3 small green Thai chiles, stemmed; 2 cloves garlic, peeled; Kosher salt, to taste; 1 ⁄ 2 cup each green bolted cilantro buds and minced cilantro stems (or 1 cup minced cilantro roots, stems, and leaves); 1 tbsp. fresh lime juice; 1 1 ⁄ 2 tsp. fish sauce; 1 tsp. canola oil

Serves
makes About 1/2 Cup

This spicy, fragrant sauce is made from cilantro buds, Thai chiles, and fish sauce.

This spicy, fragrant sauce from Minnesota-based writer Amy Thielen is delicious served with roasted meats and grilled fish. This recipe first appeared with the 2015 SAVEUR 100 item Let Your Garden Go to Seed.

Ingredients

³⁄₄ tsp. sugar
3 small green Thai chiles, stemmed
2 cloves garlic, peeled
Kosher salt, to taste
¹⁄₂ cup each green bolted cilantro buds and minced cilantro stems (or 1 cup minced cilantro roots, stems, and leaves)
1 tbsp. fresh lime juice
1 ¹⁄₂ tsp. fish sauce
1 tsp. canola oil

Instructions

Step 1

Using a large mortar (or small food processor), crush sugar, chiles, garlic, and salt into a paste. Add cilantro buds and stems and pound into a coarse paste. Stir in remaining ingredients.

Using a large mortar (or small food processor), crush sugar, chiles, garlic, and salt into a paste. Add cilantro buds and stems and pound into a coarse paste. Stir in remaining ingredients.