A simple but incredibly delicious sweet and spicy dipping sauce.
Yield: 1 cup
Time: 10 minutes
- small saucepan
- ½ c brown sugar
- ⅓ c soy sauce
- 2 T tomato paste
- 2 T white vinegar
- 2 T onion, minced
- 2 T fresh ginger, minced
- 1 T chile paste, preferably sambal oelek*
Heat sugar and soy sauce over medium heat, stirring frequently, until the sugar dissolves, 2-3 minutes.
Let cool, then whisk in remaining ingredients.
Serve with corn fritters, spring rolls, or another dip-worthy recipe.
* If you don’t like spicy, you can substitute miso.
Adapted from the recipe for "chile soy sauce" in Asian Fusion (read my review).