Tom Fitzmorris

Southeast Asian–Creole Dipping Sauce

Preparation info

  • Makes about

    two cups

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This may be a long stretch to keep the local theme, but it’s great as a dip for vegetables or seafood (especially big grilled shrimp), or even as a salad dressing. It also works well as a basting sauce for grilled fish or chicken. All of the exotic ingredients are available in the ethnic section of any large supermarket.

Ingredients

  • 5 sprigs cilantro, leaves only
  • 3 cloves garlic
  • 4½ tsp<

Method

In a food processor, puree the first 4 ingredients, then add everything else and puree again. Add water, as necessary, to achieve the consistency appropriate to your needs.