Sunday, February 10, 2013

Spicy Szechuan Sauce

3 large garlic cloves, peeled & minced
1 TBS fresh ginger, minced
5 TBS low sodium soy sauce
1 TBS mirin
1 tsp rice vinegar
1 TBS toasted sesame oil
2 tsp Thai chili sauce
1/2 tsp Cholula hot sauce
1 tsp dried orange peel

Whisk together all ingredients in small ceramic bowl. Cover with plastic wrap; refrigerate at least one hour or overnight to allow flavors to blend.

Makes about 1/2 cup.