Chili Garlic Dipping Sauce

Ingredients

• 12 red chilis, seeded, minced
• 6 cloves garlic, coarsely chopped
• 1⁄4 cup (60 mL) fresh lime juice
• Pinch of salt

Method

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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