40gramswaterpepper leaves and seedsroughly ½ a packed cup
¼cuprice wine vinegar or apple cider vinegardon't use white vinegar it's too strong
2tablespoonswater
2tablespoonsmaple syrupoptional
¼cuphickory nut oiltoasted sesame oil works great too
½teaspoonsalta good pinch
Instructions
Puree all ingredients in a highspeed blender. Transfer to a container and refrigerate until needed.
Notes
This is my gringo version I whipped up at home. It's a little different than some more traditional ones since I used what I had on hand to make it work, and you should do the same. I've left out the pounded rice some brands seem to include as a thickener since emulsifying with oil will thicken as well. A little maple syrup adds some sweetness, but is optional, there is plenty of water and liquid to make a smooth puree without it. The sauce is excellent with sushi and baked or poached fish.