Thai-Inspired "Crack Sauce"
Thai-Inspired "Crack Sauce"
Ingredients
For the "Crack Sauce"
- 1/2 bunch mint
- 1/2 bunch cilantro
- 2 limes, halved
- 2 stalks lemongrass, cut into smaller pieces
- 6-10 red bird chilies
- 4 tablespoons fish sauce
- 2 tablespoons soy sauce
- 6 tablespoons light brown sugar
- 1/4 shallot, large, quartered
- 10 cloves garlic, peeled
Instructions
- 1
Gather all ingredients. Ensure limes are halved, garlic cloves are peeled, the large shallot is quartered, and lemongrass stalks are cut into smaller, manageable pieces for blending.
⏱️ 5 min
- 2
Pour the 4 tablespoons of fish sauce and 2 tablespoons of soy sauce into the bottom of a blender.
⏱️ 1 min
- 3
Add the 1/2 bunch of mint and 1/2 bunch of cilantro to the blender.
⏱️ 1 min
- 4
Add the 2 stalks of prepared lemongrass and 6-10 red bird chilies to the blender.
⏱️ 1 min - 5
Add the 10 peeled cloves of garlic and the 1/4 large quartered shallot to the blender.
⏱️ 1 min
- 6
Using a hand juicer, squeeze the juice from the 2 halved limes directly into the blender, ensuring no seeds fall in.
⏱️ 2 min
- 7
Add the 6 tablespoons of light brown sugar to the blender.
⏱️ 1 min
- 8
Secure the lid on the blender. Begin blending on a medium setting, then use the pulse function, and finally blend on high until your desired consistency is achieved. The sauce should be well combined and relatively smooth, but some small flecks of herbs are acceptable.
⏱️ 2 min
- 9
Pour the finished "Crack Sauce" into clean jars for storage. This recipe yields approximately 12 fluid ounces of sauce. It can be stored in the refrigerator for up to 1-2 weeks.
⏱️ 1 min
Kitchen Tools
Thai-Inspired "Crack Sauce"
For the "Crack Sauce"
- 1/2 bunch mint
- 1/2 bunch cilantro
- 2 limes, halved
- 2 stalks lemongrass, cut into smaller pieces
- 6-10 red bird chilies
- 4 tablespoons fish sauce
- 2 tablespoons soy sauce
- 6 tablespoons light brown sugar
- 1/4 shallot, large, quartered
- 10 cloves garlic, peeled
Instructions
- 1
Gather all ingredients. Ensure limes are halved, garlic cloves are peeled, the large shallot is quartered, and lemongrass stalks are cut into smaller, manageable pieces for blending.
⏱️ 5 min - 2
Pour the 4 tablespoons of fish sauce and 2 tablespoons of soy sauce into the bottom of a blender.
⏱️ 1 min - 3
Add the 1/2 bunch of mint and 1/2 bunch of cilantro to the blender.
⏱️ 1 min - 4
Add the 2 stalks of prepared lemongrass and 6-10 red bird chilies to the blender.
⏱️ 1 min - 5
Add the 10 peeled cloves of garlic and the 1/4 large quartered shallot to the blender.
⏱️ 1 min - 6
Using a hand juicer, squeeze the juice from the 2 halved limes directly into the blender, ensuring no seeds fall in.
⏱️ 2 min - 7
Add the 6 tablespoons of light brown sugar to the blender.
⏱️ 1 min - 8
Secure the lid on the blender. Begin blending on a medium setting, then use the pulse function, and finally blend on high until your desired consistency is achieved. The sauce should be well combined and relatively smooth, but some small flecks of herbs are acceptable.
⏱️ 2 min - 9
Pour the finished "Crack Sauce" into clean jars for storage. This recipe yields approximately 12 fluid ounces of sauce. It can be stored in the refrigerator for up to 1-2 weeks.
⏱️ 1 min