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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

Ingredients

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

Directions

  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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