PREPARATION HOT: Combine all ingredients in half steam table pan. Cover.
Heat until sauce reaches 165˚F for at least 15 seconds.
CCP: Heat to 165°F for at least 15 seconds
Serve 3 ounces as hot sauce for grain bowls, pasta or nachos.
PREPARATION COLD: Combine all ingredients in a large bowl. Refrigerate immediately.
Cool to 70˚F within 2 hours and to 41˚F or lower within an additional 4 hours.
CCP: Maintain cold food at 41°F or below
Portion 3 ounce cold sauce for bento boxes or as a cold crema for vegetable or grain bowls.