We developed this recipe to be a dipping sauce to go with our recipe for Sriracha Mango Chicken Wings, which you can find here – however, this is a versatile sauce that can be used in many ways, including:
- Turkey Burgers
- French Fries
- A Crema for Fish Tacos
- Salad Dressing
- 2/3 cup sour cream
- 1 to 2 tablespoons finely chopped cilantro leaves
- juice from one small lime
- 1 tablespoon Pastamore Sriracha Mango White Balsamic Vinegar
- pinch Kosher salt
- ½ teaspoon freshly ground black pepper
In a small mixing bowl combine the first four ingredients with a whisk. Add the pinch and the pepper and whisk to combine. Normally with the lime and sriracha there is enough seasoning in the sauce, but the addition of a pinch of salt elevates the fruit flavors.
We recommend to refrigerate for at least an hour before using to allow the flavors to meld, longer is better. The sauce will keep for several days refrigerated in a sealed container.
Makes just less than one cup.