Vietnamese Tangerine Dipping Sauce

David Nelsons sauce for spring rolls, taquitos and other fried items, as well as a marinade for game.

• Ready In: 10 mins
• Serves: 4
• Yields: 1 1/2 cups

Ingredients

• 2  garlic cloves
• 1  red jalapeno chile, chopped, seeded, ribs removed*
• 2  tablespoons sugar
• 1  tablespoon lime juice
• 4  tablespoons tangerine juice
• 1⁄4 cup rice vinegar
• 1⁄4 cup  nuoc mam vietnamese fish sauce
• 1  tablespoon mirin, sweet rice cooking wine

Directions

1. Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy. Add the vinegar, fish sauce and mirin. Blend for 5 seconds.
2. Can be made ahead of time and stored in the refrigerator.
3. * A dried pequin pepper can be used if red jalapenos are out of season.