Sweet Thai Chili Sauce

1. 1

   Using a mortar and pestle, pound or mash the garlic and salt together.

2. 2

   Stir in the pepper flakes and set aside.

3. 3

   Place the vinegar in a small, nonreactive saucepan (see Note).

4. 4

   Bring it to a boil over high heat.

5. 5

   Stir in the sugar, reduce the heat, and simmer for 5 minutes.

6. 6

   Stir in the garlic mixture and cook for 1 minute.

7. 7

   Remove the pan from the heat.

8. 8

   Let the sauce cool to room temperature before using.

9. 9

   The sauce will keep in a glass or ceramic container for 5 days in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.