Spicy Asian Sunflower Sauce

Chefs Jay Entrikin and Kristin Swaggart


4 T. Soy Sauce (Gluten-Free)

1 T. Fish Sauce

2 T. Sunflower Butter (available in most healthfood aisles by the peanut butter)

2 T. Carrot Puree**

3 T. Molasses

1 t. Rice Vinegar

1 Garlic clove, finely minced

2 t. Sesame Oil

1 1/2 t. Chinese hot sauce or Chili Paste (more or less to taste)

pinch of black pepper


Combine all ingredients in a bowl, and whisk until thoroughly combined.