Thai-style Sweet Chili Dipping Sauce

By stancec44

Ingredients

• 10 to 12 10 to 12 12 red Thai bird chilies, finely minced (Use gloves while chopping chilies and carefully scrub cutting board when finished.)
• 10 to 12 10 to 12 12 red Thai bird chilies, finely minced (Use gloves while chopping chilies and carefully scrub cutting board when finished.)
• 10 to 12 10 to 12 12 red Thai bird chilies, finely minced (Use gloves while chopping chilies and carefully scrub cutting board when finished.)
• 4 4 4 cloves garlic, finely minced (about 4 teaspoons)
• 4 4 4 cloves garlic, finely minced (about 4 teaspoons)
• 4 4 4 cloves garlic, finely minced (about 4 teaspoons)
• 1/4 1/4 1/4 cup Asian fish sauce
• 1/4 1/4 1/4 cup Asian fish sauce
• 1/4 1/4 1/4 cup Asian fish sauce
• 1/2 1/2 1/2 cup palm or light brown sugar sugar
• 1/2 1/2 1/2 cup palm or light brown sugar sugar
• 1/2 1/2 1/2 cup palm or light brown sugar sugar
• 3 3 3 tablespoons distilled white vinegar
• 3 3 3 tablespoons distilled white vinegar
• 3 3 3 tablespoons distilled white vinegar
• 2 2 2 tablespoons fresh lime juice
• 2 2 2 tablespoons fresh lime juice
• 2 2 2 tablespoons fresh lime juice

Details

Servings 1
Adapted from seriouseats.com

Preparation

Step 1

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.