Name: Mint-Chili Sauce
Yield: Makes about 2/3 cup
Ingredients: 1/3 cup (packed) fresh mint leaves; 1/4 cup rice vinegar; 3 tablespoons light corn syrup; 2 garlic cloves, minced; 2 tablespoons water; 1 tablespoon soy sauce; 1 tablespoon oriental sesame oil; Generous pinch of dried crushed red pepper

Delicious as a dipping sauce or as a marinade for lamb, shrimp or chicken.

Recipe information

Yield
Makes about 2/3 cup

Ingredients

1/3 cup (packed) fresh mint leaves

1/4 cup rice vinegar

3 tablespoons light corn syrup

2 garlic cloves, minced

2 tablespoons water

1 tablespoon soy sauce

1 tablespoon oriental sesame oil

Generous pinch of dried crushed red pepper

Preparation

Purée all ingredients in blender. Transfer to bowl. Let stand 1 hour at room temperature. (Can be made 1 day ahead. Cover and chill. Bring to room temperature.)

TagsSauce Mint Herbs & Spices Garlic Root Vegetable Vegetable Dairy Free Nut Free Vegan Vegetarian Quick Easy Make Ahead No-Cook Blender Bon Appétit

Recipe notes

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