This is a basic Thai sauce adapted for the American palate. As with many Thai dishes, this can be made much hotter (Thai Hot) by using more garlic and chilis.
Ingredients (makes 1 pint)
2 cups sugar
1 cup water
1 cup vinegar
1 oz crushed garlic or garlic powder.
1 TBS siracha chili sauce or 4 crushed Thai chilis
Options: If you prefer a clear sauce, use white sugar, white vinegar and chopped Thai chili. A dark red sauce is made with brown sugar, red wine vinegar and siracha.
In a 1 to 2 qt saucepan, combine sugar and garlic. If using garlic powder mix throughly. Add water and vinegar. Bring to a boil. Take off heat then add chili. Pour into bottle, cap and refrigerate.
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