Title: Thai-Talian Hot SauceOriginal Page from webwonks.org
Add the ingredients to a blender and blend on medium until smooth. Stop the blender occasionally and push down the chili sauce that has been splashed onto the side of the blender carafe with a spatula. This will probably take about 5-10 minutes. When fully blended, remove the carafe and hold it between your hands. Swirl the contents against the side of the container to remove all the bubbles. That's all there is to it!
Put this into one of those 10 ounce bottles of store bought pepper sauce such as Tapatio hot sauce. It has a plastic stoppered mouth with a small shaker hole that is a great way to apply this sauce to your food. Just pour the store bought swill down the drain and wash the bottle out. You can reuse the same bottle for years. You should have some room left in the bottle, top it off with more distilled water. If the sauce is too thick once chilled, add more distilled water when there is room. Once mixed, keep the bottle of sauce refrigerated between uses. Shake before using.
Author Note: This is much more than your typical thin vinegary hot sauce you buy off the store shelf. This sauce was developed over the period of 5 years using careful trial and error, keeping the promising changes and discarding the others. It wasn't until I combined my love of Italian and Thai flavors that I finally hit on a unique and full flavored sauce that is as hot as it is tasty. Pay a little extra and use a fine Balsamic vinegar, it will reward you for your diligence.
Author Note: (Version 3.2 reduces the sesame oil to 1/2 tsp and the amount of garlic cloves to 3 large)
The link to the original recipe seems to have been lost in my conversion to Gourmet, my apologies to the true author: