Hot Dipping Sauce/Marinade

Name: Hot Dipping Sauce/Marinade
Ingredients: 2-3 tbsp. chilli oil with chilli solids; 2 tbsp. Encona type of chilli sauce (any hot chilli sauce will do, even Tabasco); 2-3 tbsp. light Soya sauce; 4-5 tbsp. good quality vinegar; 1 heaped tbsp. whole grain mustard paste; 1 tbsp. tomato pesto/purée with olives (I used some left over olive pesto); 1 tsp. sesame oil (other oils like olive or rapeseed, will be fine too); 2 tbsp. very finely chopped chives or spring onion greens; 1-2 tbsp. ginger, peeled and finely chopped fresh

Mirchi Sauce

Mamta Gupta

Indian

This is my ‘this and that’ sauce, which I made one day when I needed a dipping sauce and was feeling too lazy to make one from scratch. I just kept adding things to it until it tasted just right. Some of the ingredients were added simply because they were hanging around in the fridge at the right time. Amounts are approximate and depend on your taste. The end result was delicious. You can experiment with different sauces/pastes you might have lying around in your fridge. Mint sauce or horse radish sauce may also be good additions, though I didn’t add them on this occasion. This can also be used as a marinade for BBQ, if you like your food hot.

Ingredients

2-3 tbsp. chilli oil with chilli solids
2 tbsp. Encona type of chilli sauce (any hot chilli sauce will do, even Tabasco)
2-3 tbsp. light Soya sauce
4-5 tbsp. good quality vinegar
1 heaped tbsp. whole grain mustard paste
1 tbsp. tomato pesto/purée with olives (I used some left over olive pesto)
1 tsp. sesame oil (other oils like olive or rapeseed, will be fine too)
2 tbsp. very finely chopped chives or spring onion greens
1-2 tbsp. ginger, peeled and finely chopped fresh

Instructions

Place everything in a bowl and stir with a fork.
Taste and adjust different ingredients, until you get the desired taste.
Keep refrigerated.

Notes

You can experiment with other additions too.

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