Thai Hot Sauce Recipe (Fire Api)

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. A great homemade sriracha alternative!

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

What’s In This Thai Chili Sauce Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Thai Chili Peppers – we grew 8 or 9 of Malaysian and Thai 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?

1. Remove the stems from the peppers, and place the peppers in a large quart-sized jar (or a blender).
2. Add the peeled garlic. Pour in enough vinegar to just cover the peppers and garlic. Add a sprinkle of salt to the sauce.
3. 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.

Immersion Blenders for Creamy Sauces & Soups

I’ve owned a few hand-held blenders, but my 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 Thai Chili Hot Sauce On

• Thai Chickpea Salad with Peanut Sauce Dressing
• Arugula Frittata with Zucchini 
• Spicy Rigatoni Arrabbiata Pasta
• Pineapple Chicken Stew Recipe

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Thai Hot Sauce (Fire Api)

Kelly Jensen

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.

5 from 8 votes

Print Recipe Pin Share Tweet

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Course Condiment, Sauce

Cuisine Thai

Servings 16 servings

Calories 18 kcal

Equipment

• Immersion Blender, or regular blender
• mason jar

Ingredients

  

1x2x3x

• 1 cup Thai chili peppers
• 1 cup garlic cloves peeled
• 2/3 cup vinegar or more to cover the peppers
• 1/2 teaspoon Sea Salt

Cook ModePrevent your screen from going dark

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

Nutrition

Calories: 18kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.002gSodium: 75mgPotassium: 66mgFiber: 0.3gSugar: 1gVitamin A: 111IUVitamin C: 25mgCalcium: 18mgIron: 0.3mg

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