13 May 2012

Recipe a Day: Thai Sweet and Spicy Vinegar Sauce

This one can be a little overpowering while it's cooking, but it's a delicious and simple sauce.  It's good with various noodle and rice dishes, or as a dipping sauce for chicken.

Rice vinegar is good with this.  4-5% vinegar is a little weak for this sauce in my opinion, so if you have something a little stronger, use it.  But don't use a flavored vinegar.

Here's what you need:
1/2 cup vinegar (or 1/2 cup water and about 2-3 teaspoons 80% vinegar)
1/2 cup sugar
3-4 cloves garlic, minced
Crushed red pepper to taste (the more, the better)
1/2 tsp salt

Combine the vinegar and sugar in a small pot.  Or combine the water and sugar if you're using 80% vinegar.

Bring to a boil and turn off the heat when it does.  This is where the vinegar can get a little overpowering.

Meanwhile, combine the garlic, red pepper, and salt.  You can crush them to a paste in a mortar if you like, but I usually don't bother doing that.

Add the garlic and pepper (and 80% vinegar, if using) to the sauce and stir.  If the sauce is still really hot, the garlic might turn bluish-green.  I love that, although my family thinks it's weird.  This time it stayed white.

And serve.

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