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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Chef Greg Ische of the Hotel del Coronado recommends this as a great BBQ basting sauce as well as a dipping sauce. Ingredients:
1/2 cup green onion, thinly sliced |
1/2 cup coriander leaves, diced |
1 large orange |
1/4 cup hoisin sauce |
1 tablespoon dark sesame oil |
1 tablespoon white vinegar |
2 tablespoons soy sauce |
1 tablespoon hot chinese chili paste |
1 teaspoon sesame seeds |
1 teaspoon cumin seed |
1 teaspoon fennel seed |
Directions:
1. Combine the zest and the juice of the orange with all the ingredients except the seeds in a bowl and mix well.
2. Toss the sesame, cumin and fennel seeds together in a saucepan with no oil and cook on high heat for a few minutes (the seeds will pop and brown).
3. Toss the toasted seeds into the sauce.
4. Let the firecracker sauce stand for at least two hours before serving.
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