Originally published September 12, 2007 at 12:00 AM | Page modified September 12, 2007 at 2:03 AM
Recipe: Thai Sweet Chili Sauce
Makes about 1 cup 4 red serrano or Thai chilies, seeded and very finely minced 2 medium cloves garlic, peeled and finely minced 3 tablespoons...
Makes about 1 cup
4 red serrano or Thai chilies, seeded and very finely minced
2 medium cloves garlic, peeled and finely minced
3 tablespoons Thai fish sauce
¾ cup rice vinegar
½ cup water
1/3 cup plus 1 tablespoon agave nectar, divided (see Kitchen Note)
1. Combine chilies and garlic with fish sauce, vinegar, water and 1/3 cup agave nectar in a 1 ½-quart saucepan; whisk well to blend.
2. Place saucepan on medium-high heat and bring to a boil. Reduce heat to medium and cook about 15 minutes or until sauce is lightly thickened.
3. Let cool, then taste for a sweet-sour balance. Add another tablespoon agave if necessary. Store in a clean jar in refrigerator until ready to use.
Times Kitchen Note: Agave nectar is a sweetener commercially produced in Mexico from agave plants. Unlike honey, it has a neutral flavor and is less viscous.
Copyright © 2007 The Seattle Times Company
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