Chile Dipping Sauce

  • Total Time:
  • Servings: Makes 1/2 cup

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  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon chicken stock or low-sodium broth
  • 1 garlic clove, smashed
  • 3 medium fresh hot red chiles, such as Holland or cayenne, seeded and coarsely chopped
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon fresh lime juice
  • 1 teaspoon Sriracha chile sauce

How to make this recipe

  1. In a mini food processor, combine the fresh chiles with the grated ginger, chicken stock, garlic clove, sugar, salt, lime juice and Sriracha and process until smooth. Transfer the chile dipping sauce to a small bowl and serve.

Make Ahead

The chile sauce can be refrigerated for up to 5 days.

Contributed By Published September 2009

470188 recipes/chile-dipping-sauce 2013-12-06T23:17:47+00:00 Peter Ting entertaining|barbecue-cookout|dinner-party|asian|chinese|sauces-and-condiments|fast|make-ahead|no-cook september-2009,hot sauce,chile sauce,condiment recipe,Peter Ting,Sriracha sauce recipes,chile-dipping-sauce 470188

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