Hmong Pepper Condiment

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Sheryl Faulkner


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


★★★★★ 1 vote

15 Min


  • 6-10
    thai chiles, or substitute 4 serranos or jalapenos
  • 4
    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



  1. 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)
  2. 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.

Printable Recipe Card


Course/Dish: Fish Other Sauces
Regional Style: Asian
Other Tag: Quick & Easy

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