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The usual ingredients for Thai chili pastes are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing the sauce, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste. There are many variations of chili paste as other ingredients are often added as is the case with this product.
Traditionally, oyster sauce is made by slowly simmering oysters in water until the juices caramelize into a thick, brown, intensely flavorful sauce. Modern variations include lighter oyster sauces as well.
Chili sauce can be used as a dipping sauce, cooking glaze, and marinade and is a very common ingredient in Thai cuisine. There are varying degrees of hotness and also different varieties such as sweet chili sauce and sriracha chili sauce.