I quite like a recipe that is so simple, it’s barely a
recipe. We got some pot sticker dim sum dumplings and I came across a version
of this recipe a while ago in The Guardian and wanted to try it out. It’s good.
The boy likes it too but only dips the tiniest corner in. It is hot!
1 red onion
2tbsp dried chili flakes
2 fresh red chillies
2tbsp lime juice
½ tsp salt
The onion and fresh chilli need to be finely chopped. I’m
using the food processor for this as it can get it much finer than I can. I’m
putting the chilli flakes in at this point too. We’re listening to a Brazilian
Lounge CD which is entirely inappropriate.
Scoop it out into a bowl. Rub a lime over the worktop with
the palm of your hand, quite hard, so it will release more juice. Squeeze the
juice in to the onion and chilli and add the salt. See if it needs more lime
juice.
Let it sit for 20 minutes and give it a stir. Happy dipping!
The boy adds that this would be brilliant with grilled chicken wings.
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