This simple sauce is easy to make but it packs a real astringent wallop. 🙂

I used this recipe originally from http://www.tarladalal.com/ (this site is amazing FYI)  and I am going to experiment a bit with the amount of garlic and sugar . I also blended it the first time and I think that made it too potent :).

It’s just as great drizzled on a simple green salads as it is an Asian salad. You can even use it as a dipping sauce for spring rolls and the like.

You will need:

  • Ingredients:
    • 1 Tbsp brown sugar
    • 2 cloves garlic
    • 1 Tbsp coriander leaves (cilantro)
    • 1 Tbsp fresh green chilis
    • 0.5 Tbsp fresh lemon juice
    • 2 tsp white vinegar
    • 2 Tbsp water
  • Equipment
    • a chopping board
    • a long sharp knife
    • a medium sized bowl
    • a serving bowl
    • optional: a wet blender with a very small bowl
Make the sauce

20160507_154510

Steps:

  1. Rough chop the 1 Tbsp worth of coriander leaves and add them to a bowl.
  2. Peel and finely chop the 2 garlic cloves. I use the knife to gently smash the garlic clove first to make it easier to peel. Chuck this in the bowl.
  3. Finely chop the 1 Tbsp worth of green chilis and (you guessed it) add it to the bowl.
  4. Squeeze about 0.5 Tbsp of lemon juice and add this to the bowl along with:
    • 1 Tbsp brown sugar
    • 2 tsp white vinegar
    • 2 Tbsp water
  5. Now you can either mix the sauce with a fork or optionally blend it in the wet mixer for a few pulses.

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Enjoy,

PK

 

Related Links:
  • see more sauce and condiment recipes here
  • see more NoRecipe goodness here
  • go to the main ingredients page here

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