Description
Sri Lanka, an island at the southern tip of India, is home to the distinctively-spotted Sri Lankan leopard, as well as a traditional dish called “sambol,” a paste made of ground coconut, chiles, and lime juice (not to be confusion with Indonesian sambol, which is spicy and garlic-y). Our Sri Lankan sauce can be used as a dipping sauce, or added to the dish after cooking – just stir in the amount of heat you like. It also is a wonderful base for curry-style dishes, or use as a grill sauce for chicken satay.
Ingredients: Coconut milk, Hot peppers, Water, Grapeseed oil, Shallots, Garlic, Rice wine vinegar, Lime Juice, Fish sauce, Salt, Tamarind Paste
