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Ingredientes
- 12 Tbsp. thinly-sliced Thai chile peppers
- 4 Tbsp. thinly-sliced shallots or possibly small red
- Â Â or possibly purple onions
- 2 Tbsp. thinly-sliced garlic
- 3 Tbsp. minced coriander plant including root
- 1 Tbsp. lime juice
- 1 Tbsp. fish sauce
Direcciones
- Saute/fry the chilis, shallots and garlic in a little warm oil. After cooling, puree the mix in a food processor or possibly mortar and pestle. If the coriander and shallots are added at the last minute the mix will keep for several weeks in a refrigerator.
- Comments: This is a common dip for assorted seafood and barbeque style foods.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 33g | |
| Calories 10 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1390mg | 58% |
| Potassium 70mg | 2% |
| Total Carbs 1.93g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.91g | 1% |
| Protein 0.97g | 2% |
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