CHILE-LIME SAUCE
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Provided by Kathy Brennan
Categories Sauce Condiment Chile Pepper Garlic Lime Juice
Yield Makes about 1/2 cup (120 ml)
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.
SMOKY LIME-CHILE DIPPING SAUCE
This spicy dipping sauce is particularly good with fish, shrimp or chicken. You'll need a medium-hot charcoal fire to make it. Either start cooking when the main dish comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce.
Provided by John Willoughby and Chris Schlesinger
Categories sauces and gravies
Time 45m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Coat limes and jalapeños lightly with oil and place on grill over medium heat, cut sides down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low. Cook until limes and chiles are soft enough to yield easily when squeezed with tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
- To make sauce, mince jalapeños and place in medium-size bowl. Squeeze 1/3 cup juice from limes and add to bowl with jalapeños, then add all remaining ingredients and whisk together. This sauce keeps, covered and refrigerated, about 3 days.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 4582 milligrams, Sugar 17 grams, TransFat 0 grams
CHILI LIME SAUCE
Steps:
- Whisk together lime juice, fish sauce, sugar, vinegar, chile paste and green onions in a bowl.
MOLHO DE PIMENTA (PEPPER SAUCE)
Provided by Nancy Harmon Jenkins
Categories condiments, dips and spreads
Time 25m
Yield about 1/4 cup
Number Of Ingredients 4
Steps:
- Place all ingredients except the olive oil in a small bowl or mortar. Allow to macerate for 20 minutes or longer. Just before serving, mash to a paste, and stir in the olive oil.
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 45 grams, Carbohydrate 13 grams, Fat 54 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 6 milligrams, Sugar 5 grams
MOLHO DE PIMENTA E LIMAO (LEMON PEPPER SAUCE)
Make and share this Molho De Pimenta E Limao (Lemon Pepper Sauce) recipe from Food.com.
Provided by Michelle_My_Belle
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In small bowl combine all ingredients; mix well.
- Let sit uncovered at room temperature for one hour, or covered in fridge for up to four hours before serving.
Nutrition Facts : Calories 65.1, Fat 0.1, Sodium 3.7, Carbohydrate 18.9, Fiber 1.6, Sugar 6.4, Protein 1.2
MOLHO DE PIRI-PIRI (PORTUGUESE PERI-PERI MARINADE SAUCE)
This spicy hot marinade can be used on any meat you grill - chicken, beef, shrimp or prawns (I've even tried it with fish!).. 'Aging' the marinade by storing it in an airtight container and refrigerated for a few days allows the flavour to intensify. A word of caution: habanero chillies are HOT, so please handle them with care! Use gloves or oil your hands before touching them so that the chilli 'oil' does not penetrate into the pores of your skin. The serving size is a guess-timate - this 1 batch of marinade is enough to marinate 6-8 chicken drumsticks or about 30 shrimps or prawns.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 2m
Yield 1/4 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If using a grinder, combine all ingredients, grind and mix the ingredients into a smooth paste.
- If you are using a mortar and pestle, start off with the chillies and garlic - grind them into a smooth paste.
- Then add in the dried oregano and grind it in for another minute.
- Add in the rest of the ingredients and give it a thorough mix.
- You may leave the marinade refrigerated to infuse or use it up straight away.
- Rub marinade onto meat and allow to marinate in a bowl for at least thirty minutes (or overnight if possible) before cooking.
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