Thai Chile and Herb Sauce

This sauce came about during a set lunch paying homage to the thrilling use of heat, acid, fresh herbs, and vegetables in Thai cuisine. In Thai, it’s known as nam chim, which means “dipping sauce,” but you can just as easily spoon it over baked fish or grilled pork as well. I like to leave the nam chim a little chunky, and I’m fairly generous with the cilantro. You can adjust the ratios to your liking.