This delicious sweet and spicy dipping sauce made with Thai chili peppers is served as a condiment for grilled chicken, pork meatballs, and as an ingredient in various Thai dishes.
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3 - 4 Large Cloves Garlic (Peeled, cut into small pieces)
3 Thai Long Chili (Cut into small pieces)
3 - 4 Thai Hot Chili (Cut into small pieces)
1/4 Cup Distilled white vinegar
1 Cup White cane sugar
3/4 Cup Water
1/2 Tablespoon Salt
1/2 Tablespoon Lime (Juice, seeds removed)
1: Put everything into a blender and pulse / blend until the chilies and garlic are well chopped and the mixture is a little frothy.
2: Pour it all into a saucepan or small pot. Heat over a medium - high flame, stirring often to be sure it doesn't stick or burn.
3: Let it come to a good boil for just a bit, then turn down the heat so it's barely bubbling.
4: Cook like this until it starts thicken just a little, for about 10 - 15 minutes, stirring often. Let cool then transfer to a jar with a lid. Store in the refrigerator.
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