THAI LETTUCE WRAPS AND DIPPING SAUCE

 

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Ingredients

  • 1/4 cup chopped cashews
  • 2/3 cup chopped fresh cilantro
  • 2 cloves garlic, quartered
  • 2 green onions, chopped
  • 1 T. sugar
  • 1 tsp. black pepper
  • 1 tsp. cumin
  • 4 tsp. white vinegar
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. tamarind pulp
  • 1/2 cup honey
  • Pinch ground saffron
  • 1/4 cup olive oil

Directions

  • Combine first 7 ingredients in a food processor. Blend well. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely. Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds). Pour sauce and the oil into a bowl and stir by hand. Cover and refrigerate at least 30 minutes.

Notes

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