About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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1 to 2 small hot green chilies (such as Thai bird chilies), stemmed
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon freshly grated ginger
1/4 cup water, plus more as needed
Kosher salt, to taste
Procedures
Place cilantro, mint, onion, coconut, lemon juice, chilies, garlic, and ginger in the workbowl of a food processor. Pulse until all ingredients are finely chopped, stopping to scrape down sides of bowl as needed. Add additional water as needed, 1 tablespoon at a time, to form a thick, but pourable sauce. Use immediately or transfer to an airtight container and store in refrigerator for up to a week.
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