Serving

Chili Herb Sauce
Thailand
   
This flavorful dipping or sprinkling sauce should be freshly made, because even refrigerated it looses its bright color fairly quickly - but the flavor is still fine. It is particularly good with meats, such as pork spare ribs.



8
1-1/2
2
2
1/2
1
3
1/3

T
T
T
T
T
T
c
Thai Chili, dry (1)
Scallion
Mint fresh
Cilantro
Sugar
Rice Powder (2)
Fish Sauce
Lime Juice

  1. Remove caps from Chilis, and on a dry comal, tava or iron skillet roast them over moderate heat, turning constantly until somewhat darkened, but not black.
  2. Let Chilis cool thoroughly, then grind to powder in a mortar or in your spice grinder (see Note-3).
  3. Chop SCALLIONS fine.
  4. Strip leaves from CILANTRO and MINT stems and chop them fine.
  5. Squeeze LIME JUICE
  6. Mix All Ingredients.
NOTES:
  1. Thai Chili:   If you don't have dried red Thai chilis, a good substitute is Arbols, longer but less hot.
    Caution: This recipe rates "pretty hot" in Southern California. Folks in the Frozen North who have not developed Chili Tolerance may need to back off on the chilis or select a milder variety. For details see my Chili Page.
  2. Toasted Rice Powder:   This is a standard Thai ingredient, available commercially or easily made. See my recipe Toasted Rice Powder.
  3. Spice Grinder:   A little whirling blade coffee grinder is excellent for this job - mine is a Krups.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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