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
Steps:
- Rough chop the 1 Tbsp worth of coriander leaves and add them to a bowl.
- 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.
- Finely chop the 1 Tbsp worth of green chilis and (you guessed it) add it to the bowl.
- 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
- Now you can either mix the sauce with a fork or optionally blend it in the wet mixer for a few pulses.
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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