Smoky Lime-Chile Dipping Sauce
This spicy dipping sauce is particularly good with fish, shrimp or chicken. You'll need a medium-hot charcoal fire to make it. Either start cooking when the main dish comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce.
- Serves: 1 person
- 3to 4 limes, halved crosswise
- 2red or green jalapeños, halved lengthwise
- 2tablespoons vegetable oil
- ¼cup soy sauce
- ¼cup fish sauce
- 2tablespoons minced ginger
- 1tablespoon minced garlic
- 2tablespoons sugar
- 3tablespoons roughly chopped Thai basil
Step 1Coat limes and jalapeños lightly with oil and place on grill over medium heat, cut sides down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low. Cook until limes and chiles are soft enough to yield easily when squeezed with tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
Step 2To make sauce, mince jalapeños and place in medium-size bowl. Squeeze 1/3 cup juice from limes and add to bowl with jalapeños, then add all remaining ingredients and whisk together. This sauce keeps, covered and refrigerated, about 3 days.