Sweet and Sour Chile Sauce
By Dan SouzaPublished on September 7, 2014
Time
20 minutes, plus cooling
Yield
Serves 8 to 10 (Makes about 1 cup)
Ingredients
¾ cup sugar ⅓ cup water ¼ cup distilled white vinegar 5 Thai chiles, sliced thin4 garlic cloves, minced½ teaspoon salt
Instructions
- Bring all ingredients to boil in small saucepan over medium-high heat. Cook, stirring occasionally, until mixture thickens to thin syrup, 4 to 6 minutes. Let cool completely before serving.
Time
20 minutes, plus coolingYield
Serves 8 to 10 (Makes about 1 cup)Ingredients
¾ cup sugar
⅓ cup water
¼ cup distilled white vinegar
5 Thai chiles, sliced thin
4 garlic cloves, minced
½ teaspoon salt
Ingredients
¾ cup sugar
⅓ cup water
¼ cup distilled white vinegar
5 Thai chiles, sliced thin
4 garlic cloves, minced
½ teaspoon salt
Ingredients
¾ cup sugar
⅓ cup water
¼ cup distilled white vinegar
5 Thai chiles, sliced thin
4 garlic cloves, minced
½ teaspoon salt
Why This Recipe Works
We started with pantry staples—sugar and vinegar—to create the base of the sauce, then added heat from Thai chiles and plenty of garlic for punch. Finally, a bit of salt sharpens the flavors. Boiling the mixture for a few minutes causes it to thicken to a thin syrup that clings nicely to the pork.
Instructions
- Bring all ingredients to boil in small saucepan over medium-high heat. Cook, stirring occasionally, until mixture thickens to thin syrup, 4 to 6 minutes. Let cool completely before serving.
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