Tart-Sweet Chile-Garlic Sauce [NGA YOKE THEE ACHIN]

1. 1

   Break the chiles in half, break off the stems, and empty out; if you wish, discard some or all of the seeds.

2. 2

   Place the chile pieces in a small pot with the water.

3. 3

   If your garlic is somewhat dried out and harsh-tasting (in the winter months), add it too.

4. 4

   Bring to a boil, cover, reduce the heat, and simmer for 3 to 5 minutes, until the chiles are softened and have swelled up a little.

5. 5

   If your garlic is young and fresh, add it for the last minute of cooking.

6. 6

   Combine the chiles and garlic with their liquid, the fish sauce, and sugar in a food processor, and process or grind to a coarse paste; scrape down the sides of the processor bowl as necessary with a rubber spatula.

7. 7

   Add the vinegar and process again.

8. 8

   Transfer to a clean, dry glass jar and store in the refrigerator, preferably for at least a day before using.

9. 9

   It will keep in the refrigerator for several weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.