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Zesty herb-chilli dipping sauce

Catherine BarclayCatherine Barclay
A zesty, herb‑chilli dipping sauce that blends mild red chillies, fresh ginger, and garlic with a bright splash of apple cider vinegar and soy. Fresh coriander and mint add a cooling lift, while cumin and smoked paprika bring gentle warmth. Light, vibrant, and perfectly balanced — ideal for drizzling, dipping, or adding a clean, aromatic kick to any plant‑based dish.
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Course Sauce

Ingredients
  

  • 1-2 mild chillies seeds removed for less heat
  • 1 thumb-sized piece of fresh ginger peeled
  • 2 cloves garlic
  • 2 tbsp apple cider vinegar or rice vinegar
  • 2 tbsp low-sodium soya sauce or tamari
  • 1 tsp maple syrup optional, for balance
  • 1 tbsp fresh coriander (cilantro) chopped small
  • 1 tbsp fresh mint or basil chopped small
  • ½ tsp ground cumin
  • ¼ tsp smoked paprika
  • pinch of black pepper
  • 2-4 tbsp water to thin as needed

Instructions
 

  • Roughly chop chillies, ginger, and garlic.
  • Blend all ingredients until smooth but still textured.
  • Taste and adjust: add more herbs for freshness, vinegar for tang, or water for consistency.
  • Chill for 30 minutes to let flavours meld.
Keyword Fiber rich, Fibre rich, no oil, plant-based, vegan, vegaterian, wfpb, wholefood
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