Jane’s Nai Nai Sauce
Jane’s Nai Nai Sauce
Since fresh affordable peppers—let alone spicy ones!—are not easy to find in bulk in NYC (where I lived for 14 years), I had to adapt my mother's recipe when I lived in Brooklyn. My version of Nai Nai sauce uses a blend of dried Mexican red chiles and I recommend this blend to folks who love eating hot sauce because they enjoy a mouth-on-fire sensation that still has plenty of bold, smoky flavor.
Ingredients
- Red Jalapeños and a blend of dried red peppers (including chile de árbol)
- Organic Garlic
- Organic Distilled White Vinegar
- Premium Anchovy Fish Sauce (
- Organic Cane Sugar.
Allergens: Fish (anchovies)
Nai Nai Sauce is slowly made in small batches with deep love and attention, just as my mother made it. The ingredients are intentionally picked and handled with care: Every clove of the many pounds of garlic that goes into each batch is washed, dried, and peeled by hand. Cooked slowly over a few days to ensure a lovely consistency and depth of flavor, Nai Nai Sauce is tangy, garlicky, sweet, sour, and of course spicy.
Recommended Pairings
Use as a dip for anything (especially fried stuff!) or as a BBQ sauce and marinade. This one is for whenever your takeout isn’t hitting.
Please share with us how you like to eat Nai Nai Sauce and follow us @nainaisauce!