Anchovy-Sauce Dip

• 2 tablespoons minced anchovies
• 1/2 cup water
• 2 teaspoons rice-wine vinegar
• 2 tablespoons crushed pineapple
• 1 4-inch piece lemongrass, finely chopped
• 1 red Thai chili pepper, seeded and minced
• 1 clove minced garlic
• 1 teaspoon sugar
• Pinch black pepper

1. Combine all ingredients and stir until sugar is dissolved.
2. Serve as a dipping sauce for meats and salads.

anchovies, water, ricewine vinegar, pineapple, red thai chili pepper, garlic, sugar, black pepper

Taken from cooking.nytimes.com/recipes/7122 (may not work)