Thai Sweet Chilli Sauce

This is similar to the orange type of sweet/hot sauce with flecks of hot pepper in it used in many Asian dishes and sometimes as a condiment or dipping sauce. Cheaper than buying retail (a major brand is Mae Ploy) and tastes just as good.

• Ready In: 30 mins
• Yields: 2/3 cup

Ingredients

• 7  fresh red  serrano peppers or 7  Thai chiles
• 4  cloves garlic, peeled
• 3  tablespoons fish sauce
• 1  cup rice vinegar
• 1  cup water
• 1  cup granulated sugar

Directions

1. Remove stems from chillies (leaving seeds in is optional) and place chillies and peeled whole garlic in a mortar and grind into a paste (some pieces of the chillies can remain visible).
2. Or alternately, you may place in a small spice mill set on pulse.
3. Combine ground garlic/chilli mixture with fish sauce, rice vinegar, water and sugar in a small saucepan, and whisk together.
4. Set heat on medium, and bring to a boil.
5. Reduce heat to low, and cook, stirring, until mixture has thickened and lightly coats the back of a spoon, about 15-20 minutes.
6. Allow to cool, and store in a sealed container in the refrigerator until used.