Sort ingredients
margie
QR Code
Listen
Pdf
Finely chop the shallot and cilantro. In a medium size mixing bowl, combine ingredients from shallot to red pepper flakes. Give them a quick stir and mix. Allow the sauce flavor to develop at room temperature for about 10-15 minutes.
In the meantime, dry roast the cashew and hemp hearts in a skillet over medium-low heat for about 3-4 minutes. Stir and toss often to prevent them from burning.
You will know when they are done. You should smell nutty toasted flavor and the nuts and seeds are in light golden brown.
Grind the nuts and seeds in a small food processor or pound them in a pestle and mortar until they are coarsely grind.
Sprinkle 1 tbsp toasted "rice powder" over the sauce right before serving. Use and serve immediately for grilled meats (chicken, beef, or pork).