Pineapple Dipping Sauce
4 SERVINGS
For the Sambal:
10 Hot chiles (Long Hots or 15 to 20 serranos)
2 tablespoons Shrimp paste (toasted)
3/4 teaspoon Salt
For the Sauce:
1/2 cup Pineapple, peeled, 1/4 inch (.6 cm) dice
1/4 cup Granulated sugar
4 tablespoons Cider vinegar
4 tablespoons Water
1 tablespoon Fish sauce
Method:
Wash chiles and discard stems. Allow to air-dry or use papers towels to dry them off.
Roughly cut up the chiles and place in a blender with shrimp paste and salt. Process until ingredients are in very small pieces.
Spoon into a clean container and keep refrigerated.
Combine remaining ingredients, add 1 tablespoon (1/2 ounce, 15 ml) sambal, and chill for 1 hour before serving.
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