Sweet Thai Chili Sauce

I have been cooking since I was 5 years old and it has always been something I love to do when I have time. In Feb. 2016, our family decided to start trying to eat better and we're doing a mostly Paleo program. I am really enjoying trying and cooking new things. If you are checking out my recipes, if I've actually made it, it's noted in the description. Otherwise, it's likely one I saw and liked and it is in my queue of things to make.

subheading: To cook:

½ cup rice vinegar (or white vinegar)

½ cup palm sugar

¼ cup water

3 Tbs fish sauce

2 Tbs sherry (see note)

3 cloves garlic, minced

½ to 1 tablespoon dried crushed chile pepper (red pepper flakes)

subheading: To thicken:

1 to 2 Tbs potato or arrowroot starch

¼ cup cool water

Combine first 7 ingredients in a small sauce pan.

Bring to boil, then reduce heat to medium and let simmer until reduced by half (about 10 minutes). Stir occasionally.

When the sauce has reduced sufficiently, dissolve the starch in the water. Pour slowly into sauce while whisking. Cook until sauce thickens - 1 to 2 minutes.

Pour sauce into glass bowl or jar and use as a condiment or dipping sauce.

I don't recommend cooking sherry. It is lower grade and contains salt. If you don't use enough regular sherry in your cooking to justify buying a bottle, use dry white wine.

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