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Pepper's Hot Green Pepper Sauce
serrano peppers (hot) or 20 green Thai chiles (crazy hot)
cloves garlic
3 tbsp
fish sauce
½ tbsp
brown sugar
Juice and zest of 1/2 lime
Pepper’s Hot Green Pepper Sauce

Mom has two signature sauces that I find myself craving so often that the actual dish is merely a way to consume said sauce. The first is her Red Hot Pepper Sauce, which we love with meats, and then this bright green hot pepper sauce, which we slather on any and all seafood.

4 ounces

  1. In a blender, combine the peppers, garlic, and 1⁄4 cup water and pulse about 15 times to get everything going, then blend until almost smooth (some bits and seeds are OK), about 15 seconds. Transfer to a bowl and stir in the fish sauce, brown sugar, and lime juice. The sauce will keep in the refrigerator for 1 week.

Reprinted with permission from Cravings, copyright © 2016 by Chrissy Teigen, published by Clarkson Potter, an imprint of Penguin Random House LLC.