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Ingredients
2 ½ carrots, peeled
1 ½ red onions, chopped
1 piece ginger, peeled
1 ½ pieces garlic
1/4 bunch cilantro
2 cups vinegar
2 cups soy sauce
2 cups sugar
1/8 cup sesame oil
½ tablespoon black pepper
16 ounces either rice, olive or light sesame oil
2 ½ ounces chili seco dried chili powder
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Method
Blend ingredients in a food processor, adding oil slowly to emulsify. Blend until smooth. The sauce can be stored for up to one month in refrigerator. Stir before each use.
Makes 1 gallon
Chef’s Note
I've spent years modifying this sauce to get the right taste and texture. It's healthy and goes great with any kind of seafood. Everyone loves it and it's versatile enough for dipping, salads and a garnish.
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