Cilantro Bud Hot Sauce (Hmong)
This spicy, fragrant sauce from Minnesota-based writer Amy Thielen is delicious served with roasted meats and grilled fish. This recipe first appeared with the 2015 SAVEUR 100 item Let Your Garden Go to Seed.
- 3⁄4 tsp. sugar
- 3 small green Thai chiles, stemmed
- 2 cloves garlic, peeled
- Kosher salt, to taste
- 1⁄2 cup each green bolted cilantro buds and minced cilantro stems (or 1 cup minced cilantro roots, stems, and leaves)
- 1 tbsp. fresh lime juice
- 1 1⁄2 tsp. fish sauce
- 1 tsp. canola oil
- Using a large mortar (or small food processor), crush sugar, chiles, garlic, and salt into a paste. Add cilantro buds and stems and pound into a coarse paste. Stir in remaining ingredients.