3 Finadene Sauces (Guam)

Adapted from Barbecue USA. The soy and vinegar sauce is traditionally served with chicken and pork, the coconut sauce with seafood and poultry, and the lemon sauce with fish. Note on the yield: the coconut and lemon sauces each make 1 1/2 cups; the soy and vinegar makes 1 cup.

• Ready In: 5 mins
• Yields: 1 1/2 cups

Ingredients

• Soy and vinegar finadene

• 1  small onion, sliced paper-thin and separated into rings
• 2 -6  jalapenos, thinly sliced
• 1⁄2 cup soy sauce
• 1⁄4 cup distilled white vinegar

• Coconut finadene

• 1  cup unsweetened coconut milk
• 4  garlic cloves, minced
• 1  tablespoon fresh ginger, peeled and grated
• 3 -4  tablespoons fresh lemon juice
•  coarse salt
•  fresh ground black pepper
• 1  small onion, thinly sliced and separated into rings
• 2 -6  jalapenos, thinly sliced

• Lemon finadene

• 1  cup fresh lemon juice
• 1  tablespoon coarse salt (or more to taste)
• 1⁄2 cup cold water
• 1  small onion, thinly sliced and separated into rings
• 4  garlic cloves, minced
• 2 -6  jalapenos, thinly sliced

Directions

1. To make the soy and vinegar finadene: place the onion in a non-reactive bowl.
2. Add remaining ingredients and stir to mix.
3. This will keep, tightly covered, in the refrigerator for several days.
4. To make the coconut finadene: Combine the coconut milk, garlic, ginger, and lemon juice in a non-reactive bowl and stir to mix.
5. Add the onions, jalapenos, salt and pepper.
6. This can be made several hours ahead.
7. To make the lemon finadene: combine the lemon juice, salt and water in a non-reactive bowl.
8. Whisk until the salt dissolves.
9. Stir in remaining ingredients.
10. This can be covered and refrigerated for several days.