Spicy Chile-Lemongrass Sauce

Step 1

Peel the outer part of the lemongrass and cut off the top woody part. Reserve for another use. Cut the lemongrass into quarters, then cut each in half lengthwise and thinly slice. Mince as fine as possible.

Step 2

Add minced lemongrass, garlic, hot peppers, ginger, scallion whites and oil to a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until just starting to brown, 2-3 minutes (be sure not to overcook). Remove from heat and stir in lime zest and juice, brown sugar and soy sauce (to taste). Add fish sauce, if desired. Stir in the scallion greens. Use immediately or store leftovers in an airtight container like a mason jar in the refrigerator for up to 1 week.