Place the Vinegar and brown sugar into a small saucepan and bring to a boil over a high heat. Continue to boil until it reaches a syrupy consistency (about 4-6 minutes). Meanwhile place all of the other ingredients except the oil, salt and pepper into a blender. Add the hot syrup and blend on high speed until smooth. Slowly add the oil whilst the machine is running. Season with salt and pepper. This will keep in your refrigerator for up to one month. To use as a glaze, brush onto your product 2/3rds of the way in to the final cooking time. (Grilled meat and fish, Roast pork or chicken work great.) Marinade meats for 1-6 hours. Great for drizzling over Asian style coleslaw or salads, for dipping products such as Jicama, carrots, Grilled chicken, Pea Pods, Zucchini etc...