Thai Sweet Chile Sauce Recipe
- 1/3 coarsely chopped cilantro stems and roots
- 2 cups water
- 3 to 4 tablespoons coarsely chopped garlic
- 4 ounces Fresno chiles, mostly seeded and coarsely chopped
- 1/8 teaspoon salt
- About 2 cups distilled white vinegar
- 1 1/3 cups sugar
- Put the cilantro stems and water into a sauce pan. Bring to a simmer and cook for 5 minutes. Remove from the heat and cover. Let steep for 20 minutes.
- Meanwhile, use an electric mini chopper to grind the garlic, chiles, and salt to a coarse texture. Set aside.
- Strain the cilantro liquid through a mesh strainer. Measure the liquid. You should have about 1 3/4 cups. Transfer to a saucepan. Add the same quantity of vinegar as you had of the cilantro liquid. Add the sugar and chiles and garlic mixture. Stir.
- Bring to a boil over medium-high heat, then lower the heat to simmer. Let simmer until the volume has reduced by half. (How much time this takes depends on the size of your saucepan. Use a shallow, wide pan to hasten the process.) The resulting sauce should be slightly thick.
- Remove from the heat and set aside, uncovered, to cool completely. Expect the sauce to thicken further and concentrate in flavor.
- Use immediately or transfer to a jar and refrigerate. Bring to room temperature before using.
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