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This is a sweet and spicy dipping sauce that is great for cream cheese wontons.

Rate this recipe 1.7/5 (115 Votes)


  • 8 thai chilies with seeds
  • 1/2 tbsp salt
  • 1/3 cup cilantro
  • 1 cup apple cider vinegar
  • 1 cup brown sugar
  • 1/2 cup sugar


Level of difficulty Easy
Preparation time 5mins
Cost Budget Friendly


Step 1

Blend all ingredients well in a food processor.


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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