I flipped through The Martha Stewart Living Cookbook: The New Classics and saw this recipe for Thai Chili Sauce.
I made pork fried rice and mixed this in at the last minute. I loved this dish except I would serve the sauce on the side when I make it again. The first few bites were delicious and then my lips started burning. I kept eating because it was good but definitely too hot for me.
Thai Chili Sauce
1/4 cup dried Thai chilis
1/2 cup fish sauce
Place the chilis and fish sauce into a food processor and blend it until a sauce forms. Serve on the side.