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[THAI] Nam Phet (Hot Sauce)

7 parts prik ki nu daeng (red birdseye chilies)
2 parts khing (ginger)
1 part kratiem (garlic)
4 parts nam makham piag (tamarind juice)
4 parts nam manao (lime juice)
2 parts nam pla (fish sauce)

Process to a sauce consistency in a food processor or liquidizer/blender.

Keeps 3-4 weeks in a refrigerator.

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