1 large stalk frozen or fresh lemongrass—tender pale inner core only,
2 tablespoons toasted sesame oil
1/2 cup Thai sweet chile sauce
3 tablespoons sambal oelek or other Asian chile sauce
In a mini food processor, combine the garlic, chives, ginger, lemongrass and sesame oil and pulse until finely chopped. Add the sweet chile sauce and <em>sambal oelek</em> and pulse to blend. Refrigerate for up to 4 days.