Ingredients

The following ingredients have 1 Servings
  • 3 to 4 limes, halved crosswise
  • 2 red or green jalapeños, halved lengthwise
  • 2 tablespoons vegetable oil
  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons sugar
  • 3 tablespoons roughly chopped Thai basil

Instruction

  • Coat limes and jalapeños lightly with oil and place on grill over medium heat, cut sides down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low. Cook until limes and chiles are soft enough to yield easily when squeezed with tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
  • To make sauce, mince jalapeños and place in medium-size bowl. Squeeze 1/3 cup juice from limes and add to bowl with jalapeños, then add all remaining ingredients and whisk together. This sauce keeps, covered and refrigerated, about 3 days.