Thai BBQ Dipping Sauce

Été 2003
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food and drink

BY: Lucy Waverman

Sweet and sour with lime and mint flavours, this sauce calls for a forthright New Zealand Sauvignon Blanc.

1 tsp (5 mL) garlic, chopped
1 tsp (5 mL) Asian chili sauce
1 tbsp (15 mL) tomato ketchup
1 tbsp (15 mL) fish sauce
1/4 cup (50 mL) water
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) brown sugar
2 tbsp (25 mL) grated carrot
2 tbsp (25 mL) chopped fresh mint

Makes about 1 cup (250 mL)