Cool Lime Dip
- Ready In:
- 24hrs 15mins
- Ingredients:
- 12
- Yields:
-
1 1/2 cups
ingredients
- 1 tablespoon coriander seed
- 1 teaspoon szechuan peppercorns
- 2 star anise pods
- 1⁄4 cup sugar
- 2 arbol chilies
- 1⁄4 cup water
- 1⁄2 cup rice vinegar
- 1⁄2 cup fresh lime juice (3-4 limes)
- 4 karif fresh lime leaves
- 1 inch fresh ginger, sliced
- 1 tablespoon dark sesame oil
- 1⁄4 cup fish sauce
directions
- Place the coriander, peppercorns, and star anise in a 1 qt saucepan and toast over medium heat, stirring often, until dark and very fragrant, 2-3 minutes.
- Add the sugar and chilies and cook until melted and lightly carmelized, about 2 minutes.
- Carefully and gradually add the water, and bring it to a boil over high heat.
- Stir until the caramel has dissolved. Remove from heat.
- Place the rice vinegar, lime juice, lime leaves, ginger, sesame oil, and fish sauce in a bowl, and whisk to combine.
- Pour the sugar syrup into the bowl, stir to combine and cover.Leave at room temperature at least 12 hours, preferably overnight.
- Then strain and discard the solids.Transfer the sauce to a continer, cover and refrigerate up to 2 weeks.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...