Makes 3/4 cup / A perfect complement for spring rolls, this sauce will last up to five days in the refrigerator. Feel free to add more chili pepper if you like it spicy.
1 tablespoon canola oil
1. Heat a small saucepan over medium-high heat. Add canola oil. Add the chile and garlic and sauté until fragrant, about 30 seconds. Add honey, juice, vinegar, soy sauce and lemon juice. Bring to a boil.
Calories 22,Fat 1,Perfat 44,Cholesterol 0,Carbo 3,Protein 0