Spicy dipping sauce

By Lisa Zwirn
Globe Correspondent / December 31, 2008
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Makes 1 1/2 cups

Barton G. serves this spicy-sweet sauce with popcorn shrimp, but it can also accompany broiled or grilled shrimp, chicken, or pork.

1/2 cup hot (buffalo) wing sauce
Juice of 2 lemons
2/3 cup honey
2 cloves garlic, chopped
1/4 cup chopped fresh cilantro
1 scallion (green part only), chopped
1 tablespoon Asian fish sauce
2 teaspoons hot chili sauce, or to taste
1. In a food processor, combine the wing sauce, lemon juice, honey, garlic, cilantro, scallion, fish sauce, and chili sauce.

2. Work the mixture until it is thoroughly blended. Transfer to a covered container. Refrigerate for up to 5 days. Adapted from Barton G.


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