Bruce says: "I first tasted this delicious and easy-to-prepare sauce at my wife Nancy Oakes's restaurant, Boulevard, in San Francisco. It's a fantastic dipping sauce for seafood, and can also be used as a quick dressing for a Thai salad."2 cups Sriracha Thai sweet chili sauce
1 cup rice vinegar
1/2 cup Southeast Asian fish sauce or soy sauce
Juice of 2 limes
3 Tblsp. finely chopped fresh ginger
1/4 cup finely chopped green onions, white and green parts
Asian hot chili oil to taste (optional)Mix together the ingredients in a bowl and serve. The sauce will keep covered in the refrigerator for 7 to 10 days.
Makes 3 1/2 to 4 cups.
