Saturday, May 24, 2014

Ginger and Lime sauce

Ginger and lime sauce
This fearless Thai flavored sauce takes 5 minutes to make and can be use in many dishes, salads and dips. This warming sauce is can be prepare a head and keep in the fridge for 5 to 10 days. You can also serve it cold as a strong dinner complement. You can change olive oil with coconut milk, almond milk, or sesame oil. I like to make mine with coconut milk if I using it immediately. I use sesame oil to preserve it in the fridge for a longer period of time. Excellent digestive and medicine for Vatta and kapha doshas. Pitta can make this sauce with coconut milk to balance it's heating properties.

3 small green limes
2 small garlic heads
1/2 cup ginger
5 tsp palm sugar or jaggery.-sugar cane
2 tsp sea salt.
1 cup oil or coconut milk.
3 small hot red chilli peppers

Cut the limes in half and the ginger in small pieces put them in the blender with the rest of ingredients, blend for 3 minutes in high speed or until forming a smooth sauce. Bottle in a crystal jar and refrigerate. Makes 1 1/2 cup

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