A favorite amongst the cooks in the Milk Street kitchen, Nam Prik Pao, or Thai Roasted Chili Jam, is a popular Thai ingredient that balances spicy, sweet and tangy flavors. But if you take a look at the shelves of a grocery store, you’ll probably only find this flavorful condiment’s cousin, red Thai chili paste, which lacks Nam Prik Pao’s unique blend of ingredients, jammy texture and abundance of flavor.

Thankfully, we found this version by Pink Salt Kitchens, a Chicago-based Thai pop-up and award-winning sauce line, which is unlike anything else we’ve tasted. Use it anywhere that needs a flavor boost, from sauces, dressings and soups to grilled cheese, pizza, noodles and stir-fries. We especially love it in classics, like our recipe, but also love adding it to mayo-based salads like tuna and potato salad, stirred into tom yum soup and as a topper on grilled steaks.

[/description-break] Ingredients [/title] Ingredients: Chilis, Shallots, Garlic, Tamarind, Palm Sugar, Soy, Vegetable Oil
Allergens: Soy, Trace Mushroom Extract[/accordion] Specifications [/title] Net Weight: 6 ounces
Place of Origin: USA [/accordions-break] HOW TO USE [/how-to-use-break] Store in a cool dark place for up to three months unopened; refrigerate after opening for up to one month.