New This Month

Sweet-and-Sour Chili Sauce

Serve this tangy dipping sauce with our Crisp Orange-Chicken Spring Rolls or Fresh Avocado and Smoked-Salmon Spring Rolls.

  • Yield: Makes about 1/2 cup

Photography: Lisa Hubbard

Source: Body+Soul, April/May 2005


  • 1 stalk lemongrass
  • 1 fresh red chili, seeded and minced
  • 2 teaspoons brown sugar
  • 3 tablespoons fish sauce
  • 1/4 cup fresh lime juice


  1. Remove tough outer layers and green parts of lemongrass. Mince tender base stalk. Combine ingredients in bowl. Cover and chill. Keeps up to three days.

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