Mint-Chili Sauce

• 1/3 cup (packed) fresh mint leaves
• 1/4 cup rice vinegar
• 3 tablespoons light corn syrup
• 2 garlic cloves, minced
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 tablespoon oriental sesame oil
• Generous pinch of dried crushed red pepper

1. Puree all ingredients in blender.
2. Transfer to bowl.
3. Let stand 1 hour at room temperature.
4. (Can be made 1 day ahead.
5. Cover and chill.
6. Bring to room temperature.)

mint leaves, rice vinegar, light corn syrup, garlic, water, soy sauce, sesame oil, generous

Taken from www.epicurious.com/recipes/food/views/mint-chili-sauce-101968 (may not work)