Ingredients

• 3–4 Thai bird's eye chilies, thinly sliced (red and/or green)
• 2 cloves garlic, finely chopped (optional)
• 3 tbsp (45 ml) fish sauce
• 1 tbsp (15 ml) fresh lime juice
• 1 tsp (5 ml) sugar (palm sugar preferred)

Steps

1. Thinly slice chilies (wear gloves if sensitive). Finely chop garlic if using.
2. Combine chilies, garlic, fish sauce, lime juice, and sugar in a small bowl or jar. Stir until sugar dissolves.
3. Taste and adjust.

Notes

Stores covered in the fridge 3–5 days; flavor mellows as chilies infuse.

Pairings

• Wine: Dry Riesling – acidity and a fruity edge for fish sauce and chili; Albariño – saline and citrusy, like a squeeze of lime
• Beer: Pilsner – cold and clean against salt and heat; Lager with lime – cooling