Ingredients
- 1 1/2 lbs green thai chilies, stems removed
- 8 large cloves garlic
- 3 tbs palm sugar
- 1 tbs sea salt
- 1/2 cup distilled white vinegar
Place chilies, garlic, sugar, and salt in food processor bowl. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl occasionally. Transfer the mixture to a blender then add in vinegar, and puree until smooth (about 3 minutes). Place in sauce pan and warm to dissolve palm sugar. Transfer mixture to a clean mason jar, then refrigerate.
This sauce may be served with just about any appetizer or entree.
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