Spicy dipping sauce

By Lisa Zwirn, Globe Correspondent  |  December 31, 2008

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.

Notes: