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Recipe Detail Page
Spicy Lime Dipping Sauce
Spring 2008
Small red and green chilies are often called “bird’s eye chilies” or “Thai chilies.” They are quite hot so use according to your taste. To reduce their potency you can remove their seeds before slicing.
Makes 1 cup (250 mL)
¼ cup (50 mL) water
¼ cup (50 mL) dark brown sugar
¼ cup (50 mL) soy sauce
1 tbsp (15 mL) lime juice
½ fresh small red chili (or to taste), finely slivered
1. In the microwave, heat water and brown sugar to dissolve sugar, about 30 seconds.
2. Stir in soy sauce, lime juice and chili; let sit 20 minutes to allow flavours to blend.
Makes 1 cup (250 mL)
