Perilla Chimichurri

• 1/4 orange, thinly sliced
• 2 garlic cloves, peeled
• 2 whole cloves
• 6 tablespoons sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon black peppercorns
• 1/4 cup distilled white vinegar
• 2 red or green Thai chiles, with seeds, thinly sliced
• 3/4 cup finely chopped perilla (sesame leaf)
• 2 tablespoons toasted sesame oil
• 1 tablespoon soy sauce
• 1/4 teaspoon freshly ground black pepper

1. Bring orange slices, garlic, cloves, sugar, soy sauce, peppercorns, and 1 cup of water to a boil in a medium saucepan; reduce heat and simmer until mixture is reduced by half (it should look thick and syrupy), 20-25 minutes.
2. Strain through a fine-mesh sieve into a small bowl; let cool. Whisk in vinegar.
3. Do ahead: Sauce can be made 2 weeks ahead. Cover and chill.
4. Mix chiles, perilla, orange-garlic sauce, oil, soy sauce, and pepper in a small bowl. Let sit at least 3 hours.
5. Do ahead: Chimichurri sauce can be made 1 week ahead. Cover and chill.

orange, garlic, cloves, sugar, soy sauce, black peppercorns, white vinegar, red, perilla, sesame oil, soy sauce, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/perilla-chimichurri-51240000 (may not work)