Dipping Sauce
Heat Scale: 
  • ½ teaspoon coriander seeds
  • 15 fresh Thai chiles, stemmed
  • 4 cloves garlic, minced
  • ⅓ cup lime juice
  • ⅓ cup fish sauce
  • 1 tablespoon granulated sugar
  1. Pound the coriander seeds in a mortar and pestle until they become a powder (or use a spice grinder if you’re lazy like me).
  2. Add the garlic and chiles and pound/ grind until smooth.
  3. Transfer the spice mixture to a small mixing bowl; add the lime juice, fish sauce and sugar. Mix well until blended.
Recipe by Burn Blog at http://www.burn-blog.com/7165/summer-firepit-grilling/