 | |  | |  |
| Thai Sweet Chili Sauce ~ 4-5 Thai red peppers, minced, then pound using a mortar & pestle 1 cup sugar 1/2 cup water 1/2 cup rice vinegar (White Vinegar) 2 tbsp, garlic, minced fine 1 tsp salt 1 tbsp Thai fish sauce 1 tbsp fresh lime juice (magrood lime) In a small, heavy saucepan, combine the chilies, sugar, water, vinegar, garlic, and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the fish sauce and lime juice. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. |
