Thai Chili Sauce šŸŒ¶

-6 tbsp fish sauce (I only use the brand with three crabs on the front)
-3 tbsp lemon juice
-2 tbsp orange juice
-2 tbsp minced garlic
-1 cup chopped cilantro
-1/2 cup scallions
-5 thai chilies (serrano chilies are a substitute)
-4 chili de arbol (rehydrated in water)

In a small food processor blend the fish sauce, lemon juice, orange juice, half of the cilantro, and the rehydrated chilies de arbol.

Dice the serranos (or thai chilies) and the scallions
Mince the garlic (I buy pre-minced)

Add your diced ingredients to the blended ones. Stir in your garlic as well.

Taste the sauce. If too salty, add a tsp of sugar.

Allow it to chill in the fridge for two hours prior to tasting again.

Make this 24 hours in advance before serving to allow the ingredients to sit and mix together well.

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