1 teaspoon crushed red pepper
3 limes or 2 lemons juiced
1 tablespoon minced garlic
3 tbsps sugar
1/4 cup fish sauce
2 tbsps grated carrots
Soak the crushed red pepper in the citrus juice for several minutes. Add the garlic, sugar and fish sauce. Stir to dissolve the sugar.
Transfer to a serving container, add the grated carrots, and serve at room temperature.
Refrigerated, the sauce will keep in a tightly covered container for up to 5 days. May be used as a salad dressing
Makes about 2/3 cup.