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Gather all the ingredients: cilantro stems, peeled large garlic cloves, green chilies (Thai, serrano, or jalapeño), limes, palm sugar, and first press black anchovy fish sauce.

Add the cilantro stems, peeled garlic cloves, chili (adjusting quantity based on desired spice level), freshly squeezed lime juice, palm sugar, and fish sauce into a blender or food processor.

Blend the mixture until it reaches a smooth, yet still slightly chunky, consistency. The sauce should be a vibrant green with visible flecks of chili, garlic, and cilantro.

Once blended, the Crack Sauce is ready to be served immediately. It pairs exceptionally well with crispy pork belly, noodles, or as a versatile dipping sauce for various dishes.


Gather all the ingredients: cilantro stems, peeled large garlic cloves, green chilies (Thai, serrano, or jalapeño), limes, palm sugar, and first press black anchovy fish sauce.

Add the cilantro stems, peeled garlic cloves, chili (adjusting quantity based on desired spice level), freshly squeezed lime juice, palm sugar, and fish sauce into a blender or food processor.

Blend the mixture until it reaches a smooth, yet still slightly chunky, consistency. The sauce should be a vibrant green with visible flecks of chili, garlic, and cilantro.

Once blended, the Crack Sauce is ready to be served immediately. It pairs exceptionally well with crispy pork belly, noodles, or as a versatile dipping sauce for various dishes.
