Dipping Sauces

You will not go wrong with these dipping sauces. They are amazing. I got them from a chef a long time ago, and then tweaked them a lot - and this is the current recipe.

Delicious Dipping Sauce #1: Peanut Red Chilli (spicy and sweet)


2 Scallions, chopped fine
1/2 cup Hot Water
4-5 Dried Red Chillies, chopped extra fine
1/2 cup Chunky Peanut Butter (you could use Smooth, if you prefer)
3 tbsp Soy Sauce (lite)
3 tbsp Brown Sugar
3 tbsp White Vinegar
3 Garlic Cloves, chopped fine

Heat a tsp of oil in a saucepan. Add the scallions and garlic and saute for a minute.
Add the rest of the ingredients and bring it to a simmer. Continue to simmer until well combined and smooth. Remove from heat, and allow it to cool to room temperature. Store in an air-tight container in the refrigerator.

This tastes great as a satay dipping sauce or even a marinade for barbequed veggies and meat. And fabulous spread on toast!

Delicious Dipping Sauce #2: Chilli Pepper-Soy (Asian Flavors with a kick)


2 tbsp Soy Sauce
2 red Chilli Peppers, chopped fine
1 tbsp White Vinegar
3 cloves Garlic, chopped fine
2 tbsp Lemon Juice
1 tbsp Sugar
2-3 Spring Onions, chopped fine
2-3 sprigs Cilantro, chopped fine

Combine all the ingredients with a whisk.
This is great with spring rolls, fried rice and as a sauce over sauteed veggies.

This goes to Dee for AFAM:Raspberries - where chillies wormed their way in (since they are classified as berries by Wiki!).

This is Day 4 of the Recipe Marathon, folks. I'm still up and (wheeze!) running! Here's how everyone else is doing:
Valli made this traditional dish - I might need her to translate that for me. It looks really lovely.
Swati made a pumpkin curry. Siri made a great vegetarian Moroccan Spaghetti. And thanks to Lakshmi we finally know how to make curd/yogurt. DK made a great looking Banana Cardamom Bread. And let's not forget the dosas - Ranji made Methi Dosa and Raaga made a Vegetable Dosa. And Bhags made a lucky Moroccan couscous.