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Rice-Vinegar Dipping Sauce

This sauce is perfect with our Shrimp, Pork, and Sugar Snap Spring Rolls.

  • Yield: Makes 1/2 cup

Photography: EARL CARTER

Source: Martha Stewart Living, September 2008


  • 1/2 cup unseasoned rice-wine vinegar
  • 1 small green chile, such as serrano, seeded and thinly sliced


  1. Combine vinegar and chile in a small bowl. Let stand at room temperature at least 1 hour before serving (or for up to 2 hours).

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