Description
This simple recipe for Spicy Chile-Lemongrass Sauce is mouthwateringly delicious and packed with lots of aromatics, spice and a touch of sweetness. This is the kind of sauce you'll want to spoon over chicken or tofu, stir into a soup or use as a flavorful dipping sauce.
Ingredients
Units
Scale
- 1 stalk lemongrass
- 6 medium garlic cloves, minced
- 3-5 hot peppers (such as bird chiles, serrano, cayenne, etc.), minced (seeds removed, if desired)
- 1 Tbsp. minced ginger
- 3 scallions, white and green parts divided and both minced
- 3/4 cup olive oil
- zest and just from 1 lime
- 1 Tbsp. light brown sugar
- 2-3 Tbsp. soy sauce or tamari
- 1 Tbsp. fish sauce (optional)
Instructions
- Peel the outer part of the lemongrass and cut off the top woody part. Reserve for another use. Cut the lemongrass into quarters, then cut each in half lengthwise and thinly slice. Mince as fine as possible.
- Add minced lemongrass, garlic, hot peppers, ginger, scallion whites and oil to a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until just starting to brown, 2-3 minutes (be sure not to overcook). Remove from heat and stir in lime zest and juice, brown sugar and soy sauce (to taste). Add fish sauce, if desired. Stir in the scallion greens. Use immediately or store leftovers in an airtight container like a mason jar in the refrigerator for up to 1 week.
Notes
- Use your favorite hot pepper. If desired, removed the seeds.
- The sauce tastes great served with proteins like chicken, tofu or shrimp. Or use as a dressing for salads or slaws. Or, stir into soups.
- Leftover sauce stored in the refrigerator may solidify over time. Reheat in a small saucepan or leave on the counter for about 30 minutes until the oil becomes liquid again.
- Prep Time: 10 min.
- Cook Time: 5 min.
- Category: sauces
- Method: simmering
- Cuisine: American/Vietnamese
