This spicy yet tangy sauce from Thailand is a new favourite of mine.  It smells like someone bottled a volcano but it doesn’t taste that hot and in fact has quite a complex flavour.

I use it a lot because my family doesn’t like chili and this is a way for me to spice meals up at serving time. Wikipedia writes ‘It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.‘

This is the brand that I use:

Related Links:

• see recipes using this sauce here
• see all sauces and condiments posts here
• see all ingredients here