| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Asian | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Cilantro leaves |
| 2 | T | Fresh Chile peppers, I |
| prefer serranos up to 3 | ||
| 2 | T | Fresh Red Pepper, for |
| color | ||
| 4 | Cloves Garlic, roasted if | |
| you have it | ||
| 2 | T | Brown sugar |
| 1 | T | Fish Sauce, available in |
| most large grocery stores | ||
| or Asian Markets up to | ||
| 1/2 | c | Lime or lemon juice, which |
| ever you prefer | ||
| 1/4 | t | White pepper |
| 1/4 | t | Cracked black pepper |
INSTRUCTIONS
2 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@aol.com on Sep 9, 1998, converted by MM_Buster v2.0l.
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