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