I’m posting this easy and delicious low carb sweet chili dipping sauce recipe on its own so that I can reference it in future (and even past) recipes. It’s so versatile and perfect for dipping all manner of low carb finger foods! Also a ton of Belize photos at the bottom of the post!
Chicken, fish, and shrimp are all no brainers for dipping into this low carb sweet chili dipping sauce, but it’s also great drizzled on stir fries and other recipes with an Asian flair!
I love the spicy / sweet thing that a this sauce has going on, and it’s surprisingly easy to achieve with only a few ingredients! You can also easily adjust the heat in this low carb sweet chili dipping sauce, so that it complements whatever you want to serve it with perfectly.
In other news, we are bracing ourselves for a direct hit from what is now being called Hurricane Earl which is on a course aimed right at us. Since we’re on an island and live right on the beach as well, it’s more than a little disconcerting. The house we’re leasing is all concrete and we have a second floor so we’ll be hunkering down up there for the next couple of days and will likely be fine.
Depending on how bad the storm is, we may not have power or internet for days – I’ll post an update (and more recipes) when I can.
Life in Belize isn’t all doom and gloom though – the reason I haven’t posted lately is because we had friend visiting for two weeks and pretty much didn’t work at all. Here’s a bunch of photos of what we’ve been up to for the last month!
Now I’ve got to go fill the tub with water in preparation for the storm! See you on the other side!!! ?
- 1 cup sugar free orange marmalade
- 1 Tbsp lime juice
- 1 Tbsp fish sauce
- 1/4 tsp minced habanero (or to taste)
- 1/2 tsp dried red pepper flakes
- pinch of salt
- 1/4 tsp sesame oil
- Combine all of the ingredients together and mix well. Store in the fridge for up to a week.