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Chili-Lime Sauce (Jaew)

Chili-Lime Sauce (Jaew)

  • Makes
    3/4 Cup
  • Cook Time
    20 Minutes

This sauce strikes a balance of salty and tangy with a touch of sweet and heat. The toasted rice adds a unique flavor and gives the sauce clingability. It's potent stuff, so spoon it on sparingly.

Ingredients
  • 1 ½

    tablespoons jasmine rice

  • ¼

    cup fish sauce

  • 3

    tablespoons lime juice

  • 1

    medium shallot, minced

  • 2

    tablespoons finely chopped fresh cilantro

  • 1

    tablespoon packed light or dark brown sugar

  • 2

    teaspoons red pepper flakes

Step 1

In a small skillet over medium, toast the rice, occasionally shaking the pan, until golden brown, about 5 minutes. Transfer to a spice grinder and let cool completely, then pulse to a coarse powder, 8 to 10 pulses. Transfer to a small bowl.

Step 2

To the rice powder, stir in the remaining ingredients and 1 tablespoon water. Cover and refrigerate for at least 1 hour before using; bring to room temperature before serving. (Leftovers can be refrigerated in an airtight container for up to 3 days; the sauce will thicken slightly.)

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