This is the sauce I had to do the least amount of tweaking to make it work. A bit of ACV, palm sugar and water, and its a go. The only other ingredients were a shallot and some garlic and a splash of Meyer lemon juice. I let it go for about a month. I could have let it go way longer, but meh... the time seemed right, and I was bored.
All the flavors work in this one. Its fairly sweet, with lots of tang and enough heat to feel the burn but not so much as to make you look for the half and half. Itll be great on fresh Mahi tacos. Or, on swordfish. Maybe even on a pork tenderloin.
All the flavors work in this one. Its fairly sweet, with lots of tang and enough heat to feel the burn but not so much as to make you look for the half and half. Itll be great on fresh Mahi tacos. Or, on swordfish. Maybe even on a pork tenderloin.
