Ingredients
- 3/4 cup roasted chili oil (use a mix of both oil and the chiles, see note)
- 1/4 cup chinkiang vinegar (see note)
- 1/4 cup fermented chili bean paste
- 1 tablespoon toasted and freshly ground Sichuan peppercorns
- 1 tablespoon sugar
- 1/2 cup dry roasted peanuts, crushed in a mortar and pestle into medium-sized pieces
- 4 cloves garlic, minced on a microplane
- 1/4 cup lime juice from 4 limes
- 2 tablespoons fish sauce
- 1/4 cup palm sugar (or white sugar)
- 4 thai chiles, finely chopped (or 1 jalapeo, or 2 serrano chiles, or 1 tablespoon crushed red pepper flakes)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced on a microplane
- 1/2 cup finely chopped herbs (cilantro, mint, basil, culantro, or a mix)
- 2/3 cup best extra virgin olive oil
- 4 anchovy filets, finelly chopped
- 2 cloves garlic, minced on a microplane
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1/2 cup green olives, finely chopped
- 1/4 cup capers, drained and finely chopped
- 1/2 cup minced parsley
- 1/4 cup minced tarragon
- 1/4 cup minced chives
- 1/3 cup sherry vinegar
- 1/4 cup honey
- 2 teaspoons zest from 1 lemon
- Kosher salt and black pepper to taste
Description
Serious Eats
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