Ginger and Lime Sauce

This fearless Thai flavored sauce takes 5 minutes to make and can be used in many dishes, salads and dips. This warming sauce can be prepared ahead and kept in the fridge for 5 to 10 days. You can also serve it cold as a strong dinner complement. You can substitute the  olive oil with coconut milk, almond milk, or sesame oil.  I like to make mine with coconut milk if I am using it immediately.  If I want it to be preserved longer in the fridge, I use sesame oil. This sauce is an excellent digestive medicine for Vata and Kapha doshas. Pitta can make this sauce with coconut milk to balance out its heating properties.

Makes: 1 ½ cups

Ingredients:

3     small green limes

2     small garlic heads

½ cup     ginger

5 tsp     palm sugar or jaggery-sugar cane

2 tsp     sea salt

1 cup     oil or coconut milk

3     small hot red chili peppers

Directions:

Cut the limes in half and the ginger in small pieces.  Put them in the blender with the rest of ingredients and blend for 3 minutes at a high speed or until forming a smooth sauce. Bottle in a glass jar and refrigerate.