Vietnamese Sweet & Sour Dipping Sauce


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.