This Lime Pepper Dipping sauce is insanely delicious and a must with Khmer Beef Lok Lak. I’m not exaggerating when I say I ordered this with basically everything in Cambodia. I ate this daily (don’t judge me) with grilled fish and rice on Koh Rong Sanloem Island.
Lime Pepper Dipping Sauce
- 1 medium frying pan
- mortar an pestle or spice grinder; I have a coffee grinder dedicated to spices
- 1.5 tbsp black peppercorns must be whole peppercorns not already ground
- 1 tbsp kosher salt
- 3 limes
- Dry-roast the black peppercorns over medium heat for a few minutes, until they release their aroma. Grind in a mortar and pestle or a spice grinder until fine (I'm pretty sure mine is actually a coffee grinder).
- Combine freshly ground black pepper, kosher salt, and fresh lime juice; stir until well incorporated. This is a must with Khmer Beef Lok Lak and my favorite sauce to spoon over rice.