Thai Hot and Sweet Dipping Sauce
(Nam Jeem Guy Yang)
Serve this spicy, sweet and sour Thai sauce at room temperature in individual condiment bowls for dipping satays, chicken wings, etc.
1/2 cup cider vinegar or distilled white vinegar
1/2 cup granulated sugar
4 large garlic cloves, mashed to paste with pinch of salt
1/4 teaspoon salt
1 1/2 teaspoons dried red pepper flakes
- In a small saucepan bring vinegar to a boil. Stir in sugar and simmer 5 minutes. Remove from heat and stir garlic paste and red pepper flakes into vinegar. Cool.
- Serve sauce at room temperature in individual condiment bowls for dipping.
Makes about 1/2 cup.