Spicy Thai Dipping Sauce with Fresh Chilies | CookOS

Spicy Thai Dipping Sauce

Name: Spicy Thai Dipping Sauce with Fresh Chilies
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 medium red onion, finely chopped; 1/2 cup cilantro, chopped; 10 cloves garlic, minced; 8 Thai chili peppers, thinly sliced; 1 lime, juiced; 1 lemon, juiced; 1/4 cup fish sauce; 2 tbsp granulated sugar; 1 tsp MSG; 1 cup water; 1 lb ribeye steak, for serving

This spicy Thai dipping sauce combines fresh Thai chili peppers, garlic, cilantro, and fish sauce for a vibrant condiment that balances heat, umami, and bright citrus flavors. It's an ideal accompaniment for grilled steak and other proteins.

🌍Thai 🏷️Dipping sauce 🏷️Steak sauce 🏷️Spicy 🏷️Savory Sweet

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by snackqween

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Ingredients

1 medium red onion, finely chopped
1/2 cup cilantro, chopped
10 cloves garlic, minced
8 Thai chili peppers, thinly sliced
1 lime, juiced
1 lemon, juiced
1/4 cup fish sauce
2 tbsp granulated sugar
1 tsp MSGoptional
1 cup water
1 lb ribeye steak, for servingoptional

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Instructions

1
Finely chop the red onion and place it in a medium-sized bowl.
2
Roughly chop the cilantro and add it to the bowl with the onion.
3
Finely mince the garlic and add it to the bowl.
4
Thinly slice the Thai chili peppers and add them to the bowl. Adjust the quantity based on your spice preference.
5
Squeeze the juice from the lime and lemon into the bowl.
6
Add the fish sauce, granulated sugar, and optional MSG to the bowl.
7
Pour in the water and stir everything together until well combined.
8
Taste the sauce and adjust any ingredients as needed.
9
Serve the dipping sauce with freshly cooked steak.

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Tips & Notes

Pro tips

Mince the garlic finely and chop the red onion uniformly so they distribute evenly throughout the sauce without dominating any single bite.
Toast the fish sauce lightly in the water before adding other ingredients to mellow its pungency and allow flavors to marry better.
Add the lime and lemon juice at the very end just before serving to preserve the bright acidity and fresh citrus notes.
Slice Thai chili peppers thinly and leave seeds intact for maximum heat; remove seeds for a milder sauce with cleaner chili flavor.

Substitutions

Thai chili peppers → serrano or jalapeño peppers (less heat, slightly different flavor profile)
Fish sauce → soy sauce or tamari (umami shift, less funky depth)
Cilantro → Thai basil or parsley (different herbaceous character)
Lime → additional lemon or rice vinegar (changes balance, more tartness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; flavors are best within 24 hours. Stir well before serving as ingredients may settle.