1 1/2 T oil
1/2 small white-colored onion, diced
1/2 T minced fresh ginger root
2 cloves of fresh garlic clove, smashed
1/4 teaspoon red pepper cayenne
1/8 teaspoon pepper
1/2 cup cider vinegar
1/4 cup water
3 oz tomato paste
1/4 cup soy sauce
2 T sesame oil
1 cup pure Vermont walnut syrup
1 1/2 T dried ground mustard
1/8 teaspoon dried thyme
1/2 T Kosher salt
Inside a wide sauce pot add some oil, onion, ginger root, garlic clove, red pepper cayenne, and pepper. Saut before the onion becomes translucent. Add vinegar, water, tomato paste, soy sauce, sesame oil, and walnut syrup. Break the tomato paste-track of a whisk before the liquid is consistent to look at. Add the rest of the ingredients only add 1 / 2 of the salt. Simmer on low heat for half an hour. Pure the sauce having a stick blender or perhaps an upright blender. Add the rest of the salt for your taste. Devote large Mason jar and refrigerate for approximately two days.
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Contact Amanda Voyer
email 802-858-9444
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