Pepper Ginger Glaze

RECIPES CREATED BY EXECUTIVE CHEF DANA REINHARDT

3/4 cup ginger, peeled and finely chopped

1 shallot, finely chopped

3 cloves garlic, finely chopped

1 Mixed Hot Pepper, finely chopped

2 cups sugar

2 Tablespoons rice vinegar

2 Tablespoons fish sauce

1/4 cup soy sauce

2 Tablespoons lime, juiced

In a deep pot, heat the sugar over medium/high heat. Caramelize sugar until it turns a golden brown, then quickly remove from the heat. Add the fish sauce, soy sauce, rice vinegar and vegetables. Cool.

After grilling chicken breasts, steaks or pork chops brush with Pepper Ginger Glaze and serve.

The Pepper Ginger Glaze will keep in the refrigerator for 3 weeks.

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