By Sarah Blackburn ½ small hot red chili, minced 1 clove garlic, minced 2 tablespoons fish sauce ¼ cup freshly squeezed lime juice 2 tablespoons rice vinegar 1 teaspoon sugar (coconut or palm sugar are nice here) ½ teaspoon toasted sesame oil ¼ cup neutral oil, like grape seed or safflower

Whisk all ingredients together and allow the sugar to dissolve, 3-5 minutes, before using.

Use it for: cucumber and peanut salads with lots of mint and cilantro; poured over grilled coconut milk-marinated shrimp; as a dipping sauce for summer rolls, or to dress rice noodle salads.