Serves: 5
Total Calories: 51

1 piece carrot (2 inches), peeled
2 cloves garlic, coarsely chopped
2 tablespoons sugar, or more to taste
1/4 cup asain fish sauce, , or more to taste
1/4 cup lemon juice or lime, fresh, or more to taste
2 tablespoons rice vinegar, or distilled white vinegar
1 or 2 jalapeno chiles, or serrano chiles, thinly sliced (for a milder sauce, seed the chiles)
3 tablespoons peanuts, chopped, dry-roasted
5 to 6 tablespoons water

1. Slice the carrot lengthwise with a vegetable peeler and pile the slices on top of one another, then slice lengthwise with a sharp slender knife into the thinnest imaginable strips.

2. Combine the garlic and 2 tablespoons sugar in a mortar and grind to a fine paste with the pestle. Or mash them in the bottom of a bowl with the back of a wooden spoon. Stir in 1/4 cup fish sauce, 1/4 cup lemon juice, the vinegar, carrot strips, chiles, peanuts, and enough water to obtain a mild, mellow sauce. Taste for seasoning, adding fish sauce, lemon juice, or sugar to taste the sauce should be a little sweet, a little salty, and a little sour.

3. Serve within 4 hours of making, at room temperature.

Makes about 1 1/4 cups

Nutritional Facts:

Serves: 5
Total Calories: 51
Calories from Fat: 22

More Recipes from the The Barbecue Bible Cookbook:
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A Simple Javanese Dipping Sauce
A Simple Tamarind Barbecue Sauce
Asian Pear Dipping Sauce
Basic Barbecue Sauce
Basic Chimichurri
Basic Vietnamese Dipping Sauce / Nuoc Cham
Bengali Mango-Tamarind Barbecue Sauce
Carolina Mustard Barbecue Sauce
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Classic Teriyaki Sauce
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County Hot Sauce / Molho da Companha
Dry Chimichurri
Dutch West Indian Peanut Sauce
Elida's Honey-Guava Barbecue Sauce
French West Indian "Dog" Sauce / Sauce Chien
Garlic Sauce
Georgian Pickled Plum Sauce / Tkemali
Ginger-Plum Barbecue Sauce
Hoisin-Chile Sauce
Hot And Sweet Mint Sauce
Indonesian Ketchup / Ketjap Manis
Jake's Turkish Coffee Barbecue Sauce
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