Ingredients for Vietnamese Tangerine Dipping Sauce
- 2 cloves garlic
- 1/2 red jalapeno chile (seeded and roughly chopped)
- 1/4 cup granulated sugar
- Lime Juice
- 1/2 cup fresh tangerine juice
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon mirin
- pinch dried pequin pepper flakes (optional)
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How to Make Vietnamese Tangerine Dipping Sauce
- Combine 2 cloves garlic, 1/2 jalapeno (seeded and roughly chopped), 1/4 cup granulated sugar, and 1/2 cup fresh tangerine juice in a blender.
- Blend until completely smooth and liquefied.
- Add 1/4 cup rice vinegar, 2 tablespoons fish sauce, and 1 tablespoon mirin to the blender.
- Blend for 5 seconds, or until just combined. Do not over-blend.
- Taste and adjust seasoning as needed. Add more sugar for sweetness, vinegar for tartness, jalapeno for heat, or fish sauce for saltiness.
- Strain the sauce through a fine-mesh sieve (optional) for a smoother consistency.
- Can be made ahead of time and stored in the refrigerator for up to 5 days. The flavors will deepen over time.
- For an extra kick, add a pinch of dried pequin pepper flakes if red jalapeños are unavailable.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
28g
Fat
0g
Carbs
2g
