LocoL Dipping Sauce

Ingredients

• 1/4 cup vegetable oil
• 1 fennel bulb—halved, cored and finely chopped
• 3 garlic cloves, thinly sliced
• Salt
• Two 28-ounce cans whole peeled tomatoes, crushed by hand and drained
• 1/4 cup white wine vinegar
• 1/4 cup gochujang (Korean chile paste)

Steps

1. In a large saucepan, heat the oil. Add the fennel, garlic and a pinch of salt and cook over medium heat, stirring occasionally, until softened, 15 minutes. Add the tomatoes and vinegar and bring to a boil. Simmer over medium heat, stirring frequently, until nearly all the liquid has evaporated, about 10 minutes. Transfer to a blender. Add the gochujang and puree until very smooth. Season with salt and let cool completely, then refrigerate until chilled.