Bottle-Fed Hot Sauce
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A Tribute to Thailand.
The Thai Bird's Eye Pepper was introduced to Thailand in the 16th Century through trade with Portugal. Since then, this fiery little capsicum has made its way into a multitude of Thai recipes and can be found in various forms at all Thai restaurants.
Thai Fire was developed around a family recipe for a dipping sauce known in Thailand as Nam Jim Seafood. It pairs beautifully with seafood, as the name implies, but don't stop there. Toss this in soups and salads for some added flair. This adaptation captures the flavors from our own family tradition and delivers them straight to your pantry.
Vinegar, Thai Bird's Eye Peppers, Palm Sugar, Cilantro, Garlic, Lime Powder, Pink Salt, MSG, Citric Acid, White Pepper, Rice Bran Oil, Xanthan Gum.
Scoville Heat Units: 1,920