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Red Chile Dipping Sauce

This spicy condiment is a perfect dipping sauce for Thai summer rolls. For a milder sauce, remove the seeds and ribs from the chile peppers before chopping.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, August 2001


  • 8 fresh red chile peppers, stems removed
  • 1 cup rice-wine vinegar
  • 1/4 cup sugar


  1. In the bowl of a food processor, process the peppers until finely chopped. Transfer to a bowl, and add the vinegar and sugar. Stir to combine, and transfer to a serving bowl.

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