Dipping Sauce

Thai Pepper dipping sauceMy parents recently visited us from sunny Las Vegas, Nevada, and with them they brought a recipe that I am going to share. Some history on the sauce is that my parents have been invited to my dad’s coworker’s house for a couple of parties. They say the parties are very similar to those that my in-laws have, the kind that last all day, and cousins, uncles, friends and family attend all day long. A party where cooking is important, as well as the drinking and entertaining, you know, how a party should be. Their friends are Filipino and Hawaiian descent, meaning by the sounds of it, the party already sounds fun! My parents have been bragging about this sauce their friends make, seriously bragging about how good it is. They serve it as a dipping sauce to a huge slab of beef they through on a rotisserie for hours. The ingredients are not much different from the Thai dipping sauce I make, however this one uses soy sauce and onions.

Thai Pepper dipping sauceIngredients:

  • Low Sodium Soy Sauce (They recommend Aloha brand)
  • One cup of finally chopped onion
  • Juice of one lime
  • 10 chopped thai peppers

Based on the ingredients, things could not be easier. Be mindful when handling the thai peppers to wash your hands afterwards, as you would not want to rub your eyes after chopping the onion! Combine all of your ingredients together and let marinade for a couple of hours before using. You can keep the sauce in an airtight container for a couple of weeks. My parents were right, the sauce was awesome, especially with beef.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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