Chili Garlic Dipping Sauce
- 12 red chilis, seeded, minced
- 6 cloves garlic, coarsely chopped
- 1⁄4 cup (60 mL) fresh lime juice
- Pinch of salt
- Combine all ingredients and pulse in food processor until smooth. Refrigerated sauce will keep up to 2 weeks.
Recipe by Simon Clarke
First published in Allergic Living magazine.
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