Sheryl Faulkner Recipe


By Sheryl Faulkner athestove

Recipe Rating:
Prep Time:

Sheryl's Story

I got this condiment recipe from our weekly FOODDAY newspaper about a year ago and now it's almost always in the fridge! It's very hot, but it's so addictive, we can't find enough things to put it on!
We love it with fresh veggies or mixed in a little mayo and spread on a hot beef or pulled pork sandwich.
Let me know how you like it best! :D


thai chiles, or substitute 4 serranos or jalapenos
green onions, chopped in 1" chunks
1/4 c
chopped fresh cilantro
2 tsp
3 Tbsp
fish sauce (or to taste)
3 clove
2 Tbsp
minced lemon grass (tender inner leaves)
juice of 1 large lime
1-2 tsp
sugar, if desired

Directions Step-By-Step

Combine all ingredients in workbowl of the food processor. Pulse several times until coarsely chopped, but not pureed. (This is meant to be quite salty, but if you prefer it less salty, try cutting back on the fish sauce and the added salt. I use 1 T. fish sauce and about 1 t. salt)
This is a great condiment for Asian noodle or rice dishes but it's also great as a dip for tortilla or brown rice chips, fresh veggies or on sandwiches. If you want to dial down the heat, use fewer hot peppers.

About this Recipe

Course/Dish: Fish, Other Sauces
Regional Style: Asian
Other Tag: Quick & Easy
Hashtags: #sauce, #chiles, #lemongrass

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Doreen Fish dfish
Feb 1, 2012
Saved!!! Excited to try it!1 Thank u Sheryl!!
Sep 12, 2011 - Kim Biegacki shared this recipe with discussion group: Some Like It Hot -- Muy Caliente!
Jane Whittaker janenov46
Mar 31, 2011
You got it, it sounds like something we would like.
Sheryl Faulkner athestove
Mar 31, 2011
Jane, it's really more like a condiment. I like it best on Asian foods, especially noodle dishes and sandwiches. It goes faster than ketchup. For me it's the epitome of 'umami'.( I hope you'll get a chance to try it! I'd love to hear what you think.
Jane Whittaker janenov46
Mar 31, 2011
This really interests me because I am looking for a pepper sauce, this looks more like a hot relish, and can see lots of uses for it. Thanks for this one, printing it up.