Tart-Sweet Chile-Garlic Sauce NGA YOKE THEE ACHIN

• 1 cup packed dried red chiles
• 3/4 cup water
• 1/4 cup coarsely chopped garlic
• 1/4 cup fish sauce
• 1/4 cup sugar
• 3/4 cup rice vinegar, or substitute apple cider vinegar

1. Break the chiles in half, break off the stems, and empty out; if you wish, discard some or all of the seeds.
2. Place the chile pieces in a small pot with the water.
3. If your garlic is somewhat dried out and harsh-tasting (in the winter months), add it too.
4. Bring to a boil, cover, reduce the heat, and simmer for 3 to 5 minutes, until the chiles are softened and have swelled up a little.
5. If your garlic is young and fresh, add it for the last minute of cooking.
6. Combine the chiles and garlic with their liquid, the fish sauce, and sugar in a food processor, and process or grind to a coarse paste; scrape down the sides of the processor bowl as necessary with a rubber spatula.
7. Add the vinegar and process again.
8. Transfer to a clean, dry glass jar and store in the refrigerator, preferably for at least a day before using.
9. It will keep in the refrigerator for several weeks.

red chiles, water, garlic, fish sauce, sugar, rice vinegar

Taken from www.cookstr.com/recipes/tart-sweet-chile-garlic-sauce-nga-yoke-thee-achin (may not work)