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Vietnamese Tangerine Dipping Sauce


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2 tablespoons garlic, chopped
1/4 cup sugar
1/2 each red jalapeno pepper, seeds and ribs removed
1 each Thai pepper, dried
1/4 each Anaheim chili pepper, ribs and seeds removed, chopped
1 each lime, juiced
1 each lemon, juiced
1/2 cup fish sauce
1 cup water
1 teaspoon JALAPENO VINEGAR, or white distilled vinegar

Simply combine garlic, sugar, peppers, lime and orange in a blender and process until peppers are minced. Add fish sauce, water and vinegar. Blend briefly.

Store in the refrigerator in a glass jar.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.