Pulled some green Thai chiles today to make a dipping sauce for my steak tonight....

This is basically the same pepper sauce I've posted before, but with three differences: in this case the chiles are all unripe, I've added garlic, and I've added sugar to sweeten the sauce, so it's more of a Thai sauce than a Laotian (Hmong) sauce.

Thai chiles:

Chiles, garlic, fish sauce, citrus juice, and sugar.

Muddle the chiles first, add the garlic, add the sugar to help grind together, add fish sauce,

then add the citrus juice, preferably Lime.

Dip away! Great for meats, especially seafood and poultry!

This turned out very spicy, and I can't wait to use it with my steak tonight.