Chili-Lime Sauce

This condiment, called nam pla prik (nam pla is fish sauce, prik is chile), is found on virtually every home and restaurant table in Thailand. It’s considered a flavor enhancer, similar to our salt and pepper, and is fantastic on Thai Beef Salad, spooned onto plain or fried rice and grilled meats or fish, or as a dipping sauce for raw vegetables, spring rolls, and summer rolls. The sauce is traditionally made with bird's eye chiles, but as they're not readily available in the States, we usually substitute jalapeño and/or crushed red pepper flakes.

Ingredients:

1/4 cup fresh lime juice

2 tablespoons fish sauce

1 large garlic clove, minced

1/3 red or green jalapeno, seeds removed and sliced  

    crosswise or more to taste

1 packed Tablespoon light brown sugar

Directions:

1. 1. In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) 

Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods.  Keep covered in the refrigerator for up to 2 weeks.