Hot and Tangy Dipping Sauce

This will work very well for other kinds of seafood, too. Try it with poultry, shrimp, or fish. It improves a bit with age, so mix it up ahead of time and store in a sealed jar for two weeks or so.

Ingredients:

10 to 15 small dried chiles
3 to 4 large cloves garlic, chopped
1/4 cup white vinegar
juice of 1 lime
2 to 3 tablespoons fish sauce
1/4 to 1/2 cup granulated sugar
Chopped cilantro leaves to taste

Cut the stem tip off of the dried chiles and place them in a bowl. Do not remove the seeds. Add tap water to cover. Soak for about 30 minutes, or until the chiles are softened. Chop finely.
Reduce the garlic to a paste using a mortar and pestle. Add the softened chiles. Pound well to blend, then add the vinegar, lime juice, fish sauce, and sugar. Stir well to dissolve the sugar, then adjust the flavors according to your taste. The final product should be a balance between salty, sweet, and sour.
Let the mixture sit for about 15 minutes, allowing the flavors to blend.
Just before serving, add the chopped cilantro.

Directions:
This will work very well for other kinds of seafood, too.
Try it with poultry, shrimp, or fish. It improves a bit with
age, so mix it up ahead of time and store in a sealed jar
for two weeks or so.

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Hot and Tangy Dipping Sauce

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