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Pickled Leek and Chile Sauce

Time 5 minutes
Yields Makes about ¾ cup
Pickled Leek and Chile Sauce
1

Pull the leeks out of their pickling liquid, reserving the liquid. Finely chop the leeks.

2

Place the chopped leeks in a medium bowl, along with the chiles, fish sauce and 2 tablespoons of the pickling liquid. Stir well. Taste and add more chiles, fish sauce or pickling liquid if desired.

Make Ahead:
The sauce can be refrigerated in an airtight container for up to 1 week.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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