Sometimes only a hot pepper would do

Some like it hot! If you’re looking to make you next pad Thai more interesting, make a soup more layered or add to your curries for a more authentic flavor, then you might want to explore Bird’s Eye Chilies or cayenne pepper. If you’re an experienced hot pepper eater you’re in luck because there are plenty of varieties that are worth exploring an adding to your sauces and salsas.


Small fruit is hotter




Salsa & Chili

Bird's Eye Chili Sauce

Asian food is always better when you add a little chili paste to enhance its flavors. This recipe can be used with rice, pad Thai, ramen or just about anything you can think of.

The best thing is that is so easy you might find yourself making it on the regular. Yes, it’s that addictive!

All you need is 15 Bird’s Eye Chilies, halved, 1 teaspoon of minced ginger, 1 of garlic and 1 of salt, 1 tablespoon of sugar and 5 of rice vinegar, a drizzle of sesame oil for cooking it all.

Sauté chilies, ginger and garlic in hot oil until the everything is shiny and fragrant, add the rest of te ingredients and cook on medium-low heat for about 5 min. Transfer to a food processor (or a mortar) and blend everything together into a paste. We like it chunky with large bits of peppers, but you can make it as finely blended as you want.