Spicy, Tart Dipping Sauce For Seafood

1. 1

   Cook the chiles, turning them over once or twice, until both sides are completely blistered and almost completely blackened and the flesh is completely cooked, 8 to 10 minutes, depending on the size of the chiles. Remove the chiles from the skewers and use your fingers or a small knife to peel them. You don't have to remove every last bit of skin. In fact, you want to see bits of char in the finished sauce.

2. 2

   Combine the cilantro roots and salt in a granite mortar and pound to a fairly smooth, slightly fibrous paste, about 30 seconds. Pound in the garlic until it's fully incorporated, about 1 to 2 minutes. Add the chiles and pound them until you have a fairly smooth paste (the seeds will still be visible), about 1 minute more. Scrape the paste into a bowl or other container, then add the lime juice, fish sauce, and sugar, and stir well.

3. 3

   Let the sauce sit for an hour or two before you serve it. It'll taste even better after it does. Right before you serve it, stir in the cilantro.

* Per serving · 4 servings · Values may vary.

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