Yield: 1 Servings
Measure | Ingredient |
---|---|
⅓ cup | Cilantro leaves |
2 tablespoons | Fresh Chile peppers; (I prefer serranos), up to 3 |
2 tablespoons | Fresh Red Pepper; (for color) |
4 \N | 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.