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Thursday, Jan. 27, 2011 05:28 pm

Vietnamese dipping sauce

  • 3 bird chiles OR one Serrano or Jalapeno chile, or more or less to taste
  • 1 tsp. minced garlic
  • 3 T. light brown sugar
  • 2 T. lime juice
  • 4 T. fish sauce
  • ½ c. warm water
  • 1 T. grated carrot, optional

Thinly slice the chiles, using rubber gloves in order to avoid skin contact with the hot peppers.  Put the chiles in a jar or bowl with the remaining ingredients and stir or shake until the sugar is dissolved.  Check the sauce.  You may want to add more fish sauce, lime juice, or sugar or reduce the strength of the sauce with a little additional water.  Keeps for several weeks, refrigerated.  Makes about 1 c.

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