A sauce with an Asian smile for most any dish. This is my go-to sauce of sauces.
This flavor is straight from Southeast Asia: hot, sour, salty, and sweet. It’s not super hot, or you can adjust as you desire.
It is easy to make and stores indefinitely, so it’s a no-brainer to make up a big batch. Hot and sweet sauce can be drizzled on plain steamed veggies for an instant punch of flavor. Drizzle on eggs, or on meat instead of ketchup.
I love it on potato fritters. Your diners will think you hung the moon!
INGREDIENTS: Easily Doubled
- rice vinegar, 1/2 cup
- sugar, 1/2 cup
- garlic, 2 cloves
- salt, 1/4 tsp
- red pepper flakes, 1-1/2 tsp, or to taste [Korean chili flakes or Italian work]
- In a small pan add the vinegar and bring to the simmer. Add the sugar and stir to dissolve. Reduce heat and simmer for 5 minutes.
- Place the garlic and salt in a mortar and create a paste. Or pour salt onto garlic and finely mince into paste on cutting board.
- Remove vinegar from the burner and stir in the paste and pepper flakes. Let cool.