Another dip recipe from my book, Easy Dips Using Herbs. This came from my Chinese chef friend, Eddie Chong, from Malaysia. He taught me to make this outstanding sauce at the same time he taught me how to make won tons when he visited recently. The dip is traditional for serving with won tons, and makes a great party food or one course of a bigger meal.
1 large onion, cut in chunks
4-6 medium-to-hot, fresh red peppers, such as seranno or jalapeno, seeds removed
4 cloves garlic, peeled
4 tablespoons oil
1/2 cup soy sauce
1 cup rice vinegar or white wine vinegar
3 tablespoons brown sugar
Combine onion, peppers and garlic in food processor and chop to a medium-fine consistency. Heat oil in skillet on low heat and add the vegetables from the food processor. Stir, continuing to cook on low heat until the oil takes on the color of the peppers. You’ll notice as you stir that the peppers will change colors, darkening a bit and the fragrance will be less onion, and more of a tasty-smelling blend. In a bowl, pour the vinegar, soy sauce and brown sugar and stir to dissolve the sugar. Taste the mixture, it should be salty, slightly sweet and a bit sour. If too sour, add some more sugar. Mix, then add the mixture from the skillet. Serve warm or at room temperature with freshly steamed or fried won tons. Makes about 2 1/4 cups.