Vietnamese Tangarine Dipping Sauce
Serves 4
A colorful dipping sauce for spring rolls, asian style taquitos, fried rangoons or fried chicken.

2 cloves garlic
1 red jalapeno, chopped, seeded, ribs removed*
2 tablespoons sugar
1 tablespoon lime juice
4 tablespoons tangarine juice
1/4 cup rice vinegar
1/4 cup nuoc mam, vietnamese fish sauce
1 tablespoon Mirin, sweet rice cooking wine

Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy. Add the vinegar, fish sauce and mirin. Blend for 5 seconds. Can be made ahead of time and stored in the refrigerator.

* A dried pequin pepper can be used if red jalapenos are out of season.

NOTE: Vietnamese fish sauce can be found in most major supermarkets in the oriental food section.