| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup water
- 6 tablespoons distilled white vinegar, preferably a Thai brand
- 1 cup sugar
- 1 teaspoon kosher salt
- 7 red Thai chiles, fresh or freshly frozen, or canned pickled Thai red chiles
- 8 cloves garlic, smashed and peeled
Instructions
- To a small saucepan, add water, vinegar, and sugar; bring to a simmer over medium-high heat. Meanwhile, roughly slice chiles and garlic. Place in a food processor with salt and pulse to a rough chop; add to the pot. Turn heat to low to maintain a steady simmer and cook, uncovered, until the liquid thickens slightly and becomes just slightly syrupy, 8–12 minutes. Cool to room temperature. The sauce will thicken further as it cools. Makes ¾ cup. You can store it in the refrigerator in a sealed container for months; the flavor improves as the ingredients continue to meld.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 220 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Sugar | 52 g |
| Protein | 1 g |
| Cholesterol | 0 |
| Sodium | 332 mg |
Reviews
I’ve made this so many times. Thank you. I love it.