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