Andy Ricker'S Naam Jim Kai (Sweet Chile Dipping Sauce)
- 1 cup granulated sugar
- 1/4 cup plus 2 tablespoons distilled white vinegar, preferably a Thai brand
- 1/2 cup water
- 21 grams fresh or drained pickled red Thai chiles, coarsely sliced
- 1 1/4 ounces peeled garlic cloves, halved lengthwise
- 1 teaspoon kosher salt
- Combine the sugar, vinegar, and water in a medium pot and set it over high heat. Bring to a vigorous simmer and cook for 10 minutes or so, whisking to help dissolve the sugar.
- Meanwhile, pound the chiles, garlic, and salt in a granite mortar (or pulse in a food processor) to a very coarse paste. Stir the mixture into the pot.
- Decrease the heat to maintain a steady simmer and cook until the liquid thickens slightly and becomes just slightly syrupy, 8 1o 12 minutes. The sauce will thicken as it cools. Let it cool to room temperature.
sugar, white vinegar, water, chiles, garlic, kosher salt
Taken from www.seriouseats.com/recipes/2013/11/andy-rickers-naam-jim-kai-sweet-chile-dipping.html (may not work)