I whip out this hot sauce every time I make any Asian, Indo-Chinese or Thai dish. It's fresh, fiery red and your flavor buds send delicious waves of contentment to the brain after every bite. —Annada Rathi
Saute garlic in vegetable oil on low heat till the garlic acquires a golden brown sheen. The purpose of this step is to get rid of the raw taste of garlic. If you are fond of raw garlic, no need for sauteing it.
Place the soaked peppers in a blender. You can use the soaking water in soup or beans. Add the rest of the ingredients in the blender. If you have sauted the garlic, use the leftover oil too.
Now blend fine. Store this sauce in a glass container. It will last for about a week. Serve with noodles, fried rice or any Thai curry.