This versatile dip can be served with springrolls, crispy pata, barbeque, or any dish that needs some kick!
Ingredients:
- 1 cup coconut vinegar
- 1/2 cup soysauce
- 4 cloves of garlic, crushed
- 2 tbsp brown sugar
- 1/2 head of red onion, finely chopped
- 1 birds eye chili, finely chopped
- 1/2 tsp pepper
Directions:
- Mix everything and place in mason jar.
- Cover and let it sit overnight.
Note:
I used dried chilies in this recipe but if you have fresh one you can use it, too.
