Karl’s Pomegranate Chili Sauce

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.

Karl’s Kefir, Lime and Mint Sauce                                   
                                    Karl’s Pomegranate Chili Sauce
Karl’s Sour Cream and Lemon Sauce

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

Ingredients

¼ cup pomegranate syrup
½ – 2 tsp. Shiracha
Pinch kosher salt

Directions

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.