Chile-Lime Sauce
['1/4 cup (60 ml) fresh lime juice', '2 tablespoons fish sauce', '1 large garlic clove, minced', '1/4 red or green jalapeño, unseeded and thinly sliced crosswise, or more to taste', '1 packed tablespoon light brown sugar']
In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. Keep, covered, in the refrigerator for up to 2 weeks.
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