Nyob Zoo All!
I wanted to share with you 6 of my favorite pepper dips that are perfect for a summer bbq. These are super easy to make and spicylicious. Mom always says a meal is not complete without hov txob tuav (Pepper Dip).
In the Hmong culture, pepper dip is and will always be the most requested condiment to have on the dinner table. Simple but it gives another level of flavor to our food. Spicy, sour, & herbaceous. There are a variety of different pepper dips we love to make. It goes great with grilled/boiled meat, soups, rice, and the list goes on. The perfect condiment to have for your summer BBQ! 🙂 Get your spicy on!
A MUST HAVE HMONG CONDIMENT: PEPPER DIP
The classic Hmong pepper dip
The most common pepper dip you will find Hmong people make for any occasion. Spicy, sour, herbaceous, and full of umami. We eat it with almost everything. It’s great with meat, rice, vegetables, stir fries, and so many more!
Mint Pepper Dip
Mint pepper dip you say? That’s weird? No no no. It’s actually super delicious! This is a classic summer pepper dip since mint grows like crazy during Summer. The best way to use up all the fresh mint from the garden is to make a delicious mint pepper dip to pair it with poached chicken or any meat in general. It’s refreshing and very tasty!
Nam Jim Jeaw
The classic and most amazing Thai dipping sauce to make! This is one of the best dipping sauce you can make to go with steak or any meat in general. It’s sour, sweet, spicy, nutty, and sooooo good. You will find this dip commonly made to pair it with steak in Thailand also known as Crying Tiger Steak.
Roasted Onion Pepper Dip
This is my dads favorite pepper dip: Roasted onion pepper dip. It’s exactly as it sounds. Roasting the onions gives extra flavor and sweetness to this pepper dip. It’s amazing with pretty much everything. We commonly eat it with poached chicken or fried chicken.
Tomato Pepper!
Tomato Pepper is probably one of the most refreshing pepper dip to make. It’s best during the summer time when tomatoes are in season. If you grew too much cherry tomatoes, this is the pepper dip to make. Sweet, sour, spicy, and full of umami. It goes great again with any type of protein.
Mushroom Pepper Dip!
Probably one of the most flavorful pepper dip to make. Full of umami. Mushroom pepper dip is great as is over rice. No protein is needed since mushroom itself is basically the protein. This dip is so simple to make but will surly satisfy you.
And here we have it!
YUM!!! Have fun making these pepper dips and enjoy! 
SO good! Happy Cooking!
-Cindy Her (C.HerCreations)
Ingredients
- ---THE CLASSIC HMONG PEPPER DIP---
- 1 oz Thai chili peppers (~10-12 chili peppers)
- 1 garlic clove
- 1 tsp salt
- 1/4 tsp mushroom seasoning
- 1 Tbsp lime juice
- 2 Tbsp fish sauce (3 crab brand)
- 1 Tbsp chopped cilantro and green onion (optional)
- 1 tsp sugar is optional if the peppers are super spicy
- ---MINT PEPPER DIP---
- 1 ½ - 2 cups chopped fresh mint (3oz)
- 1 cup chopped fresh cilantro (2oz)
- ½ cup chopped fresh green onions (1oz)
- 1/2 tsp salt (add more at the end if needed)
- 6-8 Thai chili peppers (more or less depends on you)
- 1 small garlic clove
- ¼ tsp mushroom seasoning (optional)
- 2 Tbsp fish sauce
- ---NAM JIM JEAW (แจ่ว)---
- 1/4 cup tamarind concentrate
- 2 tsp finely crushed palm sugar
- 1/2 tsp mushroom seasoning
- 1 Tbsp dried chili flakes (more or less depends on you)
- 2 Tbsp fish sauce
- 2 Tbsp lime juice
- 1 Tbsp water
- 2 tsp toasted rice powder
- 1 small shallot (chopped) or around 2 Tbsp
- 1 Tbsp chopped cilantro and green onions
- ---ROASTED ONION HERB DIP---
- 1 yellow or sweet onion (chopped)
- 4 large shallots (chopped)
- 2 garlic cloves
- 2-4 Thai chili pepper (add more if needed)
- 1 tsp salt
- 4 green onions (chopped)
- 1 cup chopped cilantro
- 2 tsp fish sauce
- 1/4 tsp mushroom seasoning (optional)
- ---TOMATO PEPPER---
- 10 oz cherry tomato (roughly 1 1/2 cups) sliced in half
- 1-2 Thai chili pepper minced
- 2 green onion (chopped)
- 2 Tbsp chopped cilantro (add more if you like)
- 1 Tbsp fish sauce (3 crabs brand if you have it)
- 1/4 tsp salt (add more at the end if needed)
- ---MUSHROOM PEPPER---
- 1.5 lb chopped white button or cremini mushrooms
- 2 shallot rough chopped (½-1 cup)
- 2 garlic cloves
- 2-6 Thai chili pepper (more or less depends on you)
- 1/2 cups chopped cilantro
- 1/2 cups chopped green onion (about 4 green onions)
- ½ tsp salt
- 2 tsp fish sauce
Instructions
THE CLASSIC HMONG PEPPER DIP
1) Place the chili peppers, garlic clove, mushroom seasoning and salt in a mortar and pestle. Pound until the pepper becomes a nice paste.
2) Scrap the pepper into a small bowl and add in lime juice, fish sauce, chopped cilantro and green onion. Mix well and serve with your favorite meat!
MINT PEPPER DIP
1) Rinse and chop all the herbs. Set aside
2) In your mortar and pestle, add in the chili peppers, garlic clove, salt, and mushroom seasoning. Pound until the garlic and peppers are smashed up. Then add in all the chopped herbs. Smash until the herbs have turned a darker green color and have wilted about half the size. Then mix in the fish sauce and stir. Then pour into a bowl and serve with poached or grilled meat and rice. Enjoy!
NAM JIM JEAW (แจ่ว)
1) Mix everything in a small bowl and taste to adjust. Serve with your favorite grilled meat.
*Finely grate the palm sugar so it's easier to dissolve.
Add more chili flakes to make it spicier!
ROASTED ONION HERB DIP
1) In a roasting pan, add in the chopped shallots, onion, garlic cloves, and chili pepper. Roast in the oven on broil 450-500' for a good 5-10 minutes each side until they are cooked and charred. Remove the peppers early if they start to brown too fast. (Adjust oven temp depending on your oven)
2) In a mortar and pestle, add in the roasted chili, garlic cloves, and salt. Pound until they break apart. Then add in the roasted shallots and green onions. Pound. Then add in the chopped cilantro and fish sauce. Pound and taste for seasoning. Add 2-3 spoons of this to the chopped poached chicken and enjoy!
This roasted shallots and herb pepper paste can be used as a side pepper dip too.
TOMATO PEPPER
1) In a bowl add in the sliced tomato, minced pepper, cilantro, green onions, fish sauce, and salt. Mix well, taste, and serve!
MUSHROOM PEPPER
1) Rinse and cut the mushroom. For a finer dip, cut the shrooms smaller. For a chunkier dip, leave them a little bit bigger.
2) Prep/cut the herbs.
3) Line a baking sheet with foil and place the cut up mushrooms, shallots, pepper, and garlic all together. Bake under broil @ 450 for 15 minutes, stir and cook for another 5 to 8 more minutes. Cooking time may vary depending on your oven. Once cooked, take it out of the oven & cool for 2-3 minutes.
4) In a mortar and pestle, add in the roasted chili, shallots, garlic, and 1/2 tsp of salt. Pound until the peppers are smashed up. Then add in the mushrooms liquid and all. Pound. Then add in the chopped cilantro and green part of the green onion. Pound and then add in the fish sauce. Mix well. Taste to adjust and serve! Eat it white rice or as a side dish with meat etc.
Notes
Add more or less peppers for each dips! The spice level is up to you to decide 🙂
