The first photo shows the ingredients I used. First, wash the lime, cut it in half crosswise, and squeeze the juice into a bowl with 2 tablespoons sugar using one hand. Use your other hand, cupped underneath (make sure your hands are clean), to catch the seeds. The lime juice will run through your fingers and mix with the sugar. Use a small spoon to stir the lime juice and sugar until the sugar dissolves. Set the bowl aside. Take half of the squeezed lime peel and cut it into small pieces with scissors, then add to a mortar.

Peel the shallot and slice it, then add to the mortar. Peel the garlic and add it to the mortar as well.

Wash the 2 chili peppers and remove the stems. Chop one pepper and add it to the mortar. For the other pepper, split it in half and use the tip of a knife to remove the seeds if you want it less spicy, then set aside. If you like it spicy, you can leave the seeds in. Wash the green peppercorns and add half to the mortar. Set the other half aside. Use a pestle to crush everything in the mortar until finely mashed.

Add the mashed mixture to the lime-sugar mixture and mix well. Add the fish sauce and soy sauce, then stir everything together until well combined.

Cut the remaining green peppercorns into bite-sized pieces and add to the dipping sauce. Add the whole chili pepper that was split and seeded. Enjoy! This sauce is great for dipping vegetables or meat.