Thai Sauce
December, 2001

Makes 3/4 cup / A perfect complement for spring rolls, this sauce will last up to five days in the refrigerator. Feel free to add more chili pepper if you like it spicy.

1 tablespoon canola oil
1 small, fresh red chile pepper, minced
2 cloves garlic, minced
1 tablespoon honey
1/4 cup freshly squeezed orange juice
1/4 cup rice vinegar
1-1/2 tablespoons soy sauce
1/2 tablespoon lemon juice

1. Heat a small saucepan over medium-high heat. Add canola oil. Add the chile and garlic and sauté until fragrant, about 30 seconds. Add honey, juice, vinegar, soy sauce and lemon juice. Bring to a boil.
2. Let the sauce cool. Cover and store in a tightly sealed container in the refrigerator.

Calories 22,Fat 1,Perfat 44,Cholesterol 0,Carbo 3,Protein 0