A sweet and tart sauce with lots of heat and a punch of garlic and vinegar. This sauce would be good on an old shoe, but it's excellent on eggs or used to kick up a curry. This recipe is wonderfully spicy, but you could probably substitute a milder red chile
A hefty cup of tightly packed dried red Thai chiles, ends removed (de-seeded for a smoother milder sauce)
3/4 C water
5-6 T garlic cloves, peeled but whole
1/4 C fish sauce
1/4 C sugar
3/4 C rice vinegar
Bring the water to a simmer and add the chiles. Simmer for several minutes, adding the garlic right at the end. Combine all the rest of the ingredients in a blender or food processor until well combined. Allow to combine for a day or so before using.
