Sweet and Sour Chile Sauce

WHY THIS RECIPE WORKS

We started with pantry staples—sugar and vinegar—to create the base of the sauce, then added heat from Thai chiles and plenty of garlic for punch. Finally, a bit of salt sharpens the flavors. Boiling the mixture for a few minutes causes it to thicken to a thin syrup that clings nicely to the pork.

INGREDIENTS

• ¾ cup sugar
• ⅓ cup water
• ¼ cup distilled white vinegar
• 5 Thai chiles, sliced thin
• 4 garlic cloves, minced
• ½ teaspoon salt

INSTRUCTIONS

1. Bring all ingredients to boil in small saucepan over medium-high heat. Cook, stirring occasionally, until mixture thickens to thin syrup, 4 to 6 minutes. Let cool completely before serving.