26 October, 2012

Sweet'n Spicy Sticky Sauce

This is a Thai style sauce.  

It's Sweet. Sticky. Spicy. Aaand Salty. 
It's a great dipping sauce for spring rolls, lettuce wraps, won-tons, etc. 

I plan on making Empanadas shortly, and made this in advance.  
It keeps well in the refrigerator for about 3 weeks.  

A note on personal preferences: 
Want sweeter? Add more brown sugar.  
Saltier? Add more fish sauce (but I don't recommend- pretty salty). 
Spicier? Beware- this can get pretty spicy pretty quickly.  I added 1/2 tsp cayenne pepper.  I like spicy... and this was pretty darn spicy!!  You can always just start by adding 1/8 tsp, tasting, and adding more appropriately.   

Sweet'n Spicy Sticky Sauce
Adapted from this Thai Sauce recipe
1/2 cup rice vinegar
1/2 cup packed brown sugar
4 garlic cloves minced
1/8 tsp to 1/2 tsp cayenne pepper
3/4 tbsp fish sauce
2 tbsp soy sauce

1. Put all ingredients in a small pan.  Stir.
2. Bring to a boil over med high heat, stir often.
3. Once you've reached a boil, reduce heat and let gently simmer 10-15 minutes.  The longer you simmer, the thicker your sauce will be.  If you want a runnier sauce, stick more towards 10 minutes.  
4. Taste (let cool a little first!!) Adjust seasonings as necessary.  Let cool. 

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