Ahi Tuna Sauce

By Jimmy Wu, Ahi Sushi Restaurant

Makes 1 gallon

2 ½ carrots, peeled
1 ½ red onions, chopped
1 piece ginger, peeled
1 ½ pieces garlic
1/4 bunch cilantro
2 cups vinegar
2 cups soy sauce
2 cups sugar
1/8 cup sesame oil
½ tablespoon black pepper
16 ounces either rice, olive or light sesame oil
2 ½ ounces chili seco dried chili powder

Blend ingredients in a food processor, adding oil slowly to emulsify. Blend until smooth. The sauce can be stored for up to one month in refrigerator. Stir before each use.