This is a really nice dipping sauce and is just right for those of us who are sensitive to most things in a bottle or package. It is a recipe taken from the Gawler Foundation Cook Book ‘eat well: be well’ which l recently reviewed on another blog and is a book l can highly recommend.

Gather together the ingredients shown above:

3/4 cup Organic Apple Cider Vinegar which l keep in the fridge.

1/2 cup Raw organic Honey (any honey is fine but l like this one)

1/8 teaspoon dried chilli flakes or 1/ fresh chilli finely diced (I used the dried chilli and used the smallest amount which l cut finely with a knife. The amount added will vary for each person).

5cm piece fresh ginger (grated)

1 small red capsicum or 1/2 a largish one (Finely diced. I did this in the food processor)

1 spring onion finely chopped (I only use the green tops due to a food sensitivity)

Method:

In a small saucepan bring the honey and vinegar to the boil, then add the chilli and let the sauce simmer for 20 minutes.

Place the red capsicum in a bowl and squeeze the grated ginger so the juice falls on top of the capsicum. Give it a gentle mix.

The original recipe now says to pour the honey mixture over the capsicum mix and let it cool and then add the spring onion, but l did something different here. I let the honey mix cool first and then poured it over the capsicum as l wanted the capsicum to remain raw and then added the spring onion, so up to you as to which method you choose.

I used the sauce to pour over these small steamed dumplings l made using rice paper sheets. The rest of the family had the sauce with my crispy cinnamon chicken (see recipe section on website) and basmati rice.

This is a very versatile sauce and really easy to make as long as you have the ingredients on hand. Adding flavour to a meal can be a challenge when you have food intolerances or sensitivities and this sauce will definately added some brightness and flavour to those of us living on a restricted diet.

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