Sweet Scorched Asian Glaze

(Sweet, Spicy, Tangy, Umami)

Ingredients

• 3 tbsp Scorched Bonnets Sweet Heat Pepper Spread
  

• 2 tbsp low-sodium soy sauce
  

• 1 tbsp rice vinegar
  

• 1 tbsp fresh lime juice (or lemon)
  

• 1 tsp toasted sesame oil
  

• 1 tsp grated fresh ginger
  

• 1 clove garlic, minced
  

• 1 tbsp honey (optional, for extra balance)
  

• 2 tbsp water (to thin to desired consistency)
  

• Optional: 1 tsp fish sauce for deeper umami or a dash of tamari for gluten-free
  

Instructions

1. In a small bowl or jar, whisk together all ingredients until smooth.
   

2. Taste and adjust:
   

   • Add more lime juice for acidity
     

   • More Scorched Bonnet for heat
     

   • More honey for sweetness
     

3. Let sit for 10–15 minutes for the flavors to meld.
   

4. Store in a sealed container in the fridge for up to 1 week.
   

Use it as:

• A drizzle over lettuce wraps
  

• A taco sauce for fish, shrimp, or tofu tacos
  

• A dipping sauce for dumplings, egg rolls, or spring rolls
  

• A dressing for noodle salads or rice bowls