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Dipping Sauce for Chickpea and Chorizo Pasteles

  • Yield: Makes enough for 125 pasteles


  • 1 can (14 ounces) coconut milk
  • 2 stalks lemongrass, trimmed and coarsely chopped
  • 1/2 cup fresh cilantro, leaves finely chopped
  • 1/4 cup homemade or low-sodium canned chicken stock


  1. In a small saucepan, combine coconut milk, lemongrass, cilantro, and chicken stock. Place over medium heat until heated through. Strain into a serving bowl.

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