Miriam was specific on what sauces she wanted for her kofta. When I looked up recipes for pomegranate chili sauce, I did not find any that really appealed to me. I decided to go whole California fusion on this one. I know the kids like Shiracha and two weeks ago Jan and the kids bought some pomegranate syrup. The syrup is already a well balanced sauce, so simply combining the two seemed just the ticket.
After Dinner Note: My dinners decided that combining this sauce with the Kefir, Lime and Mint sauce was the wining combination.
Karl’s Pomegranate Chili Sauce
¼ cup pomegranate syrup
½ – 2 tsp. Shiracha
Pinch kosher salt
1. Put all of the ingredients into a small bowl and mix well.
Tip: How much Shiracha you add depends on your diners’ tolerance for pain. I tend to go light and place the bottle of Shiracha on the table for those who want more. I found that an 8 ounce jam jar was the perfect container to mix the sauce.
2. Let the sauce meld for at least 20 minutes at room temperature.