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Pepper-Lime Dipping Sauce (Tuk Meric)

Pepper-Lime Dipping Sauce (Tuk Meric)

By Courtney HillAugust 5, 2019

  • Makes
    ⅓ Cup
  • Cook Time
    10 minutes
  • Rating

In Cambodia, the tangy, salty, peppery dipping sauce called tuk meric typically is paired with the stir-fry called loc lac, but we find that it goes equally well with simply seasoned and grilled shrimp, chicken, beef or vegetables. Toasting the peppercorns in a dry skillet until lightly smoking brings out their pleasantly sharp flavor, enhances their spicy aroma and slightly crisps their texture.

Tip

Don't use pre-ground pepper, even if coarsely ground. Start with whole peppercorns and make sure they're fresh, then use a mortar and pestle to coarsely crack them. Pulsing in a spice grinder works, too, but yields an inconsistent texture.

Ingredients

In a small skillet over medium, toast the peppercorns, stirring often, until fragrant and lightly smoking, 2 to 4 minutes. Transfer to a small bowl. Add the lime juice, salt and sugar, then whisk until the sugar and salt dissolve.

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