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.