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Allergy Safe Recipes

Beef & Water Chestnut Cakes with Chili Dip

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


  1. 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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