This glossy sauce, prepared by simmering red pepper, garlic and sugar with vinegar, is the classic dipping accompaniment for spring rolls and fried snacks in Thai cuisine. With its sweet-spicy balance, it adds liveliness to light snacks.
Boil the sugar, vinegar, and water in a pot; the sugar should dissolve completely.
Add the finely chopped red pepper and garlic, then cook over low heat for 8-10 minutes until slightly thickened.
If desired, add cornstarch dissolved in a little water and mix until the sauce thickens enough to lightly coat the back of a spoon, then season with salt.
Once the sauce has cooled to room temperature, serve alongside spring rolls or fried snacks.
Allergen: this sauce does not contain common allergens in its basic form. Important: don't leave the stove while boiling the sauce, due to its sugar content it can thicken quickly and burn. Note: keep the amount of hot pepper small at first and increase to taste, spiciness varies noticeably depending on the pepper variety used.
The sauce noticeably thickens as it cools; rather than preparing it right before serving, making it a day ahead and letting it rest in the fridge gives a better result for the flavors to come together.
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