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Spicy Dipping Sauce for Vegetable Dumplings

For a different flavor, substitute two teaspoons grated fresh ginger for the chiles.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, August/September August/September 1992


  • 2 small hot red chiles, sliced
  • 1/2 cup soy sauce
  • 1/2 cup rice-wine vinegar


  1. Combine all ingredients. Use immediately, or refrigerate for up to 3 days. The flavor will get stronger as the sauce sits.


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