JITLADA RED AND GREEN HOT SAUCES

5 OUNCES, $10 EACH

JAZZ SINGSANONG had been bringing her red and green hot sauces to food events for years before she ever thought about bottling and selling them. Now Singsanong, who co-owns the Jitlada Southern Thai restaurant in Thai Town with her niece Sugar Sungkamee, ships her sauces all over the country.

“Most of the shipping is for Texas, New York and New Jersey,” Sungkamee said.

What started as a limited offering in summer 2020 has turned into a blossoming retail business. After selling a few hundred bottles at the restaurant, Singsanong and Sungkamee decided to start offering the sauces online as well.

The red sauce is packed with red Thai chiles, garlic and lime juice. At the restaurant, it’s served alongside duck rolls, beef salad, fried rice and fried fish. If diners ask for any sort of hot sauce or specifically for Sriracha, this is what Singsanong and Sungkamee will offer.

The green sauce is made with green Thai chiles, lime, light soy sauce and sugar. It comes with the Jitlada mussels, squid salad and grilled squid. But Singsanong says it’s great on any kind of seafood, all the time.

With the success of the hot sauces, Singsanong and Sungkamee plan to start selling more of the pastes and sauces used as the foundation for many of Jitlada’s most popular dishes, including the garlic pepper sauce used to cook the garlic red snapper, garlic green beans, garlic lamb and grilled prawns. This sauce, Singsanong says, can be used on anything from ground pork to chicken and fried rice. They also plan to sell curry paste and the pad Thai sauce used to make the restaurant’s signature noodle dish.

“It’s our way of giving people that are far away a taste of Jitlada or for fans to try to make their own versions at home,” Sungkamee said.

5233 1⁄2 W. Sunset Blvd., Los Angeles, (323) 6679809, jitladala.com