This Thai hot sauce recipe, called fire api, is simple to make and has a fantastic spicy flavor! Made with red Thai chili peppers, garlic, vinegar, and salt – this simple condiment brings the heat to anything you add it to.
Ready in just 15 minutes, homemade Thai hot sauce is fantastic to keep in the fridge. Add it to chili, soups, curries, eggs, or just about any savory recipe. We always keep a jar or two in our fridge!
This recipe comes to us courtesy of TC, a family friend. We grew a few Malaysian pepper plants in the garden last year, and he gave us the recipe for this traditional Thai hot sauce. It was such a hit, we grew twice as many pepper plants this year so we could make even more of this delicious sauce.
I’m not kidding when I say we put this on just about everything we eat. It goes into every bowl of soup or stew, gets added to eggs and breakfast sandwiches, and we even add it to pastas. A little goes a long way, this is one spicy sauce!
This Thai Hot Sauce Recipe Is
- Fiery
- Bright
- Fresh
- Garlicky
- Earthy
- Tangy
- Great on Anything
Easy Make Ahead Hot Sauce Recipes
This Thai hot sauce is a fantastic and simple recipe to make ahead. One jar lasts a long time, so it’s great to make once and keep around for a few weeks.
Having ready cooked sauces in the fridge is a great way add extra flavor to any recipe. Freezing ingredients (like peppers) is also a great way to keep food that may be expiring soon. Check out all my make ahead meals on The Herbeevore for some inspiration to help you prep, keep, heat, and eat!
What’s In This Thai Chili Sauce Recipe?
- Thai Chili Peppers – we grew 8 or 9 of these Malaysian chili plants this year, just to make a few batches of this fire api sauce. If we got a big harvest, we also froze the peppers to use in sauces later in the year. You can find the peppers in season in the late summer in grocery stores, or order them fresh online here.
- Garlic – use the freshest spiciest garlic you can for the best flavor.
- White Vinegar – we used a basic white vinegar for this recipe.
- Salt – we use a pink Himalayan sea salt for this recipe.
How Do You Make Hot Sauce in a Blender or with an Immersion Blender?
- Remove the stems from the peppers, and place the peppers in a large quart-sized jar (or a blender).
- Add the peeled garlic. Pour in enough vinegar to just cover the peppers and garlic. Add a sprinkle of salt to the sauce.
- With an immersion blender, blend the sauce until the peppers and garlic have broken down. We like to leave the sauce a little chunky, but for a completely smooth sauce, blend until the seeds have completely pulverized.
- Store hot sauce in an air-tight jar in your refrigerator for up to 4 weeks.
The Best Immersion Blender for Sauces
I’ve owned a few hand-held blenders, but my Vitamix immersion blender is definitely the best one I’ve had. This high-speed blender will blend even the toughest of ingredients (like pepper seeds!) into pulp.
I prefer using my immersion blender for recipes like this sauce, as it’s much easier to manage than transferring all the ingredients to a stand blender. This is definitely one kitchen appliance we use on a weekly basis.
Easy Seasonal Chili Pepper Recipes
This Thai hot sauce is a great way to enjoy some seasonal fresh produce! Late summer is when our chili peppers ripen, so we pick as many as we can.
Chili peppers are definitely the star of this sauce, and getting delicious fresh peppers is a real treat. If you grow them, or see them at the store, stock up and freeze them in plastic bags to use later in the year. We freeze our extra Thai peppers, and make this sauce all winter and spring long.
Recipes to Use This Thai Chili Hot Sauce On
Thai Chickpea Salad with Peanut Sauce Dressing
Arugula Frittata with Zucchini
Spicy Rigatoni Arrabbiata Pasta
Get the Same Ingredients for this Thai Chili Sauce Recipe
As always, if you make this vegan and gluten free Thai hot sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Thai Hot Sauce (Fire Api)
Equipment
- Immersion Blender, or regular blender
- mason jar
Ingredients
- 1 cup Thai chili peppers
- 1 cup garlic cloves peeled
- 2/3 cup vinegar or more to cover the peppers
- 1/2 teaspoon salt
Instructions
- Remove the stems from the peppers, and place the peppers in a large quart-sized jar (or a blender).
- Add the peeled garlic. Pour in enough vinegar to just cover the peppers and garlic. Add a sprinkle of salt to the sauce.
- With an immersion blender, blend the sauce until the peppers and garlic have broken down. We like to leave the sauce a little chunky, but for a completely smooth sauce, blend until the seeds have completely pulverized.
- Store hot sauce in an air-tight jar in your refrigerator for up to 4 weeks.
Video
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
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