Hot Peppers

Sometimes only a hot pepper would do

Some like it hot! If you’re looking to make your 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 and adding to your sauces and salsas.

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Small fruit is hotter

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Dried

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

Ingredients:

  • 15 Bird’s Eye Chilies, halved
  • 1 teaspoon of minced ginger, 1 of garlic
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 5 teaspoons of rice vinegar
  • a drizzle of sesame oil for cooking

 

Instructions:

  1. Sauté chilies, ginger and garlic in hot oil until the everything is shiny and fragrant
  2. Add the rest of the ingredients and cook on medium-low heat for about 5 min.
  3. 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.

Available varieties