- 1 pound (450 grams) of thai birdseye peppers
- 2 cups (475 mL) of rice vinegar (the non-seasoned kind)
- 3 tablespoons (45 mL) of salt
- pinch of xanthan gum powder (optional; for texture/stability)
- Cut the stems off the peppers
- Place the peppers and vinegar in a big container with high walls
- Use an immersion blender to blend up the peppers and vinegar
- Add the salt and xanthan gum and blend for a bit longer just to mix
- Leave mixture to sit in the fridge overnight, or longer
- Strain mixture through a mesh "spider" strainer or similar strainer
- Pour mixture into a plastic squeezy bottle and enjoy
oh btw just a warning i have a fairly high spice tolerance and this might be too hot for some people
i'd suggest swapping the peppers for something less hot if that's the case for u. for reference, this sauce is somewhat spicier than tabasco
absolutely
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