Piquant Thai Dipping Sauce

Course : Dips
Serves: 4
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1/4 cup tomato sauce
3 tablespoons lime juice
2 tablespoons light brown sugar
1/4 teaspoon Chinese chili sauce
1 clove garlic
2 teaspoons fresh mint leaves -- coarsely
1 teaspoon lime peel -- grated or minced
1 tablespoon cornstarch mixed with
1 tablespoon cold water

Preparation / Directions:

From "Pacific Flavors" by Hugh Carpenter. (Stewart, Tabori and Chang, 1990). In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a simmer and cook for 2 minutes. Return sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce. Strain sauce through a sieve placed over a small serving bowl. Let sauce cool at least 10 minutes; sauce is best at room temperature. Serve with chilled shrimp.

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