Summary

Ingredients

• 120 g honey
• 10 g arlic, very finely chopped
• 0.5 ½ lime (s), which the zest
• 1 small chilli pepper (s), with the seeds very finely chopped
• 1 teaspoon lime juice
• 1 pinch (s) salt

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Instructions

1. Peel the garlic, chop or grate very finely. Cut the chilli into very fine, thin strips, chopping the kernels very finely. Mix the honey, garlic, lime zest and only half of the chili pepper in a bowl. Season to taste with salt and lime juice. Depending on the heat you want, add chilli.
2. The dip can be served immediately. If you prepare the dip the day before, stir it vigorously again shortly before serving.
3. Variation: If you prefer a warm sauce, heat the dip over a water bath or very briefly in the microwave. The baked, roasted or poached poultry pieces can now be coated or poured over and seasoned with the liquid sauce.