Thai Chile-Herb Dipping Sauce

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   1.

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   Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute.

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   Transfer rice to a spice or coffee grinder and let cool.

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   Process cooled rice until almost powdered, transfer to a small bowl, and reserve.

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   2.

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   Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning.

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   Transfer the chiles to a spice or coffee grinder and let cool.

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   Pulse the grinder until the chiles are coarsely chopped.

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   Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).

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    3.

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    Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar.

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    Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature).

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    May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.

* Per serving · 4 servings · Values may vary.

No additional tips available.