- 1/3 cup (packed) fresh mint leaves
- 1/4 cup rice vinegar
- 3 tablespoons light corn syrup
- 2 garlic cloves, minced
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon oriental sesame oil
- Generous pinch of dried crushed red pepper
- Purée all ingredients in blender. Transfer to bowl. Let stand 1 hour at room temperature. (Can be made 1 day ahead. Cover and chill. Bring to room temperature.)