27 grams Northern Mountain Garlic, minced
30 grams Heaven Facing Chili (use less for a milder sauce)
20 grams Delta Lemongrass
2 teaspoons fish sauce
2 teaspoon sugar (adjust based on desired sweetness)
259 grams (~1 cup) neutral oil

• Rehydrate the dried ingredients separately for 1-2 minutes then drain. It’s important that you don’t skip this step to prevent burning during cooking.
• Add lemongrass to a food processor then blend until finely chopped. Alternatively, finely chop the lemongrass by hand.
• Heat oil in a small pot over medium-low heat. Add lemongrass and cook for 5 minutes.
• Next, add garlic and cook for another 10 minutes. Stir occasionally to prevent burning.
• Add the chili peppers and cook for 10 minutes.
• Season the mixture with fish sauce and sugar. Allow it to cool before tasting, then adjust the ratio of seasoning if needed.
• Transfer the finished sa tế to a clean jar and store in the refrigerator.