My Recipe Box

Pineapple Lime Dipping Sauce

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Yields about 1 cup.

  • by from Fine Cooking
    Issue 72

This is a vegetarian option that everyone will love. Use with Summer Rolls.

  • 1/4 cup drained canned pineapple chunks, plus 1/4 cup of their juic
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice
  • 3 Tbs. granulated sugar
  • 2 Tbs. coarsely chopped fresh cilantro
  • 1 Tbs. coarsely chopped garlic
  • 2 tsp. toasted sesame oil
  • 1/4 tsp. chile-garlic sauce (tuong ot toi), available at Asian groceries 

In a food processor or blender, combine all the ingredients and blend until smooth. Serve at room temperature in individual dipping bowls, or refrigerate, covered, for two or three days.

nutrition information (per serving):
Size : per 1 oz. (approx. 2 Tbs.); Calories (kcal): 45; Fat (g): fat g 1; Fat Calories (kcal): 10; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 9; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 938; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Scott Phillips

Can someone please post the recipe? I tried it once when I got the magazine, but didn't clip it, so now I'm trying to find it (obviously I liked it!). But the website doesn't show the actual recipe.

I love this sauce, I made it because I had a vegetarian friend coming over, but I ended up liking it better than the non-vegetarian sauce. It's tangy, rich, earthy and delicious. I usually make a double batch so I can have leftovers.

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