Ginger Chile Dipping Sauce
Recipe from Monk Fruit In The Raw
This dipping sauce is perfect to accompany dumplings, grilled shrimp or chicken kebabs. Either pour the sauce into a bowl and set it on a tray accompanying them, or divide the sauce among 2 to 4 small bowls to set at each place.
Yield: 3/4 cup
see savings2 tablespoonsfresh lime juice
see savings2 tablespoonsreduced sodium soy sauce
see savings2 teaspoonsgrated ginger
see savings1/8 teaspoonred pepper flakes
see savings2 packetsMonk Fruit In The Raw™
see savingsPinch of salt, optional
Place the lime juice, soy sauce, ginger, and pepper flakes in a small saucepan. Add 1 cup water. Bring to a boil over medium-high heat and cook until the sauce is reduced to 3/4 cup. Off the heat, stir in the Monk Fruit In The Raw™. Cool the sauce to room temperature before using. This sauce keeps, tightly covered in the refrigerator, for 3 days.