Hot Chile-Ginger Sauce

• 1/4 cup coarsely chopped fresh red Thai chiles (about 8 small chiles)
• 4 garlic cloves, coarsely chopped
• about 2 tablespoons fresh gingerroot (1-inch piece, peeled, sliced, and finely slivered)
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 1/4 cup fresh lime juice
• 1 tablespoon green onions
• 1/4 teaspoon freshly ground black pepper

1. Add the chiles, garlic, ginger, sugar, and salt to a mortar or to your smallest mixing bowl that can withstand some pounding.
2. Make fists and pound your counter so that the beat can be barely heard. Pianissimo. Okay, you have the feel.
3. Using a pestle or the blunt, broad end of something like a rolling pin (be creative and look around your kitchen for something that can be used to smash things), gently pound the mixture until it becomes shaggy in appearance, but not uniform.
4. Transfer to a good-looking dipping bowl.
5. Add the lime juice, the chicken broth, the green onions, and the black pepper; stir to combine.

fresh red thai chiles, garlic, fresh gingerroot, sugar, kosher salt, lime juice, green onions, freshly ground black pepper

Taken from www.myrecipes.com/recipe/hot-chile-ginger-sauce (may not work)