Vietnamese Tangerine Dipping Sauce

1. Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy. Add the vinegar, fish sauce and mirin. Blend for 5 seconds.

2. Can be made ahead of time and stored in the refrigerator.

3. * A dried pequin pepper can be used if red jalapenos are out of season.

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Nutrient	Quantity
Total fats	0.1413 g
Protein	4.0155 g
Carbohydrates	37.6759 g
Energy	165.6577 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.008 g
Water	119.8065 g
Aspartic acid	0.0499 g
Calcium, Ca	47.5045 mg
Lutein + zeaxanthin	102.505 g
Fiber, total dietary	0.184 g
Carotene, beta	28.0025 g
Niacin	1.7487 mg
Vitamin A, RAE	11.21 g
Arginine	0.0233 g
Riboflavin	0.0557 mg
Glutamic acid	0.0249 g
Sodium, Na	5654.468 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0041 g
Total lipid (fat)	0.1413 g
Manganese, Mn	0.206 mg
Fructose	0.0923 g
Proline	0.0236 g
Fatty acids, total saturated 16:0	0.0149 g
Sucrose	27.449 g
Choline, total	14.1039 mg
Sugars, total	36.3661 g
Serine	0.0109 g
Fatty acids, total saturated 18:0	0.0013 g
Vitamin B-6	0.3167 mg
Selenium, Se	6.6289 g
Ash	14.8374 g
Fatty acids, total saturated 18:1 undifferentiated	0.0216 g
Pantothenic acid	0.1808 mg
Phenylalanine	0.0054 g
Copper, Cu	0.058 mg
Betaine	0.0302 mg
Thiamin	0.0494 mg
Retinol	2.88 g
Methionine	0.0015 g
Iron, Fe	0.8008 mg
Carbohydrate, by difference	37.6759 g
Phosphorus, P	16.0785 mg
Folate, total	41.32 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0007 g
Alanine	0.0104 g
Valine	0.0066 g
Fatty acids, total saturated 18:2 undifferentiated	0.0202 g
Glycine	0.006 g
Carotene, alpha	8.645 g
Glucose (dextrose)	0.0908 g
Fatty acids, total saturated 14:0	0.0013 g
Zinc, Zn	0.1829 mg
Isoleucine	0.0034 g
Fatty acids, total polyunsaturated	0.0304 g
Leucine	0.0086 g
Tocotrienol, alpha	0.0076 mg
Vitamin A, IU	172.43 IU
Folate, DFE	41.32 g
Tryptophan	0.0009 g
Vitamin C, total ascorbic acid	24.04 mg
Tyrosine	0.0022 g
Vitamin B-12	0.3456 g
Vitamin K (phylloquinone)	0.0908 g
Fatty acids, total saturated	0.0182 g
Histidine	0.0015 g
Fatty acids, total monounsaturated	0.0248 g
Threonine	0.004 g
Folate, food	41.32 g
Cryptoxanthin, beta	132.145 g
Vitamin E (alpha-tocopherol)	0.1136 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0014 g
Magnesium, Mg	132.702 mg
Lysine	0.0067 g
Potassium, K	342.9752 mg
Cystine	0.0028 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Mirin	1 tablespoon	0	0	0
Garlic Clove	2	0	0	0
lime juice	1 tablespoon	3.7812	1.2735	0.0106
rice vinegar	0.25 cup	0	0	0
fish sauce	0.25 cup	25.2	2.6208	0.0072
tangerine juice	4 tablespoons	26.5525	6.2368	0.1235
red jalapeno chile	1	0	0	0