Ingredients
- 1/2 to 1 cup chopped chilies
- 1/2 cup water
- 1/2 cup rice vinegar
- 1/4 cup sugar (use 2 tablespoons for less sweet, up to 1 cup for sweeter)
- 1 tablespoon hot chili flakes (or fresh minced chilies for extra heat)
- 1 tablespoon fish sauce
- 1 tablespoon fresh minced garlic (about 3-4 cloves)
- 1 teaspoon fresh minced ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (called slurry)
Instructions
- Combine the chilies, water, rice vinegar, sugar, chili flakes, fish sauce, garlic, and ginger in a saucepan. Stir to mix.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally, until the sugar dissolves.
- Reduce the heat to low and let it simmer for about 5–7 minutes, allowing the flavors to meld.
- Stir in the cornstarch slurry and continue cooking until the sauce thickens to your liking. If you prefer it thicker, add another round of slurry.