1 small chili pepper
1 slice fresh ginger, minced
1 Teaspoon mustard powder
1 Tablespoon chili sauce
2 garlic cloves, minced
2 Tablespoon soy sauce
2 Tablespoon fresh parsley, chopped
2 Tablespoon olive oil
3 to 4 Tablespoon freshly squeezed lime juice
Salt and pepper, to taste

Cut the chili pepper in half, remove the seeds and membrane and chop finely.

In a small bowl, combine the chili pepper, ginger, garlic, chili sauce, olive oil, soy sauce, lime juice and mustard powder. Cover and place in refrigerator overnight.

Remove from refrigerator. Stir in the parsley, salt and pepper to taste. Serve at room temperature to spice up chicken, fish or vegetables.