A classic sweet, spicy, and savory accompaniment for grilled meats.
Note: Use gloves while chopping chilies and carefully scrub cutting board when finished.
10 to 12 red Thai bird chiles, finely minced (see notes)
4 cloves garlic, finely minced (about 4 teaspoons)
1/4 cup Asian fish sauce
1/2 cup palm or light brown sugar
3 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
Combine all ingredients in a small sealable container. Shake well, set aside, and allow sugar to dissolve, shaking every 10 minutes or so. When sugar is fully dissolved, store in refrigerator until ready to use. Sauce will keep in the refrigerator for up to 3 weeks.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 12g|
|Vitamin C 3mg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|