Yield: 1 Servings
|⅓ cup||Cilantro leaves|
|2 tablespoons||Fresh Chile peppers; (I prefer serranos), up to 3|
|2 tablespoons||Fresh Red Pepper; (for color)|
|4||Cloves Garlic; (roasted if you have it)|
|2 tablespoons||Brown sugar|
|1 tablespoon||Fish Sauce; (available in most large grocery stores or Asian Markets), up to 2|
|½ cup||Lime or lemon juice; (which ever you prefer)|
|¼ teaspoon||White pepper|
|¼ teaspoon||Cracked black pepper|
Combine all of the ingredients in a blender or food processor and blend well. If you don't have either of these machines then you'll simply need to chop the ingredients very fine and combine in a mixing bowl.
I use this on vegetable and grilled meat salads.
Posted to CHILE-HEADS DIGEST by ChefChile@... on Sep 9, 1998, converted by MM_Buster v2.0l.