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Jaew Dipping Sauce (น้ำจิ้มแจ่ว)

A spicy & savory chili dipping sauce for grilled meats.
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Course: Condiments, Dips
Cuisine: Thai
Keyword: chili sauce, dips, hot sauce, tamarind
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup
Author: Bonny B

Ingredients

  • 1/4 cup tamarind concentrate
  • 1/4 cup water
  • 1½ tbsp fish sauce
  • 2 tbsp palm sugar
  • 1 tbsp dried thai chilies, grinded in a powder (see notes)
  • 1 tbsp toasted rice, (see notes)
  • 1 handful cilantro leaves & stems, chopped
  • 1 small shallots, sliced (optional)

How I Make It

  • Combine all ingredients. Taste and adjust according your preference. The sauce should be a good balance of spicy, salty, and sour. (see notes)

Notes

  • Grounded toasted rice is sticky rice that has been dry roasted in a pan until it just starts to brown, and then grounded up (either in a spice grinder or mortar & pestle)
  • Thai dry chilies can be bought in online or in Asian grocery stores. You can toast it in a dry pan, which releases some of its oils and aroma. I often skip the toasting out of sheer laziness. After toasting, (or not), grind it into a powder in a spice grinder and store in an airtight container for future uses.
  • This recipe assumes you are using tamarind concentrate. If you started with a different form of tamarind, you may need to adjust the sour note by adding more tamarind (or squeeze of lime) if not tangy enough, or add a little more water if too tangy.