Sweet and Sour Sauce

There is another way!

In the early Eighties I found myself in a town in north Thailand, close to the Burmese border, called Chiang Rai. It is, or was, just a dot in the middle of nowhere with a few food stalls plus one small tourist hotel.

One of the food stalls was run by a refugee Karen family who spoke perfect English. From them, I learned this sauce.

Ingredients

2 chopped red (bell) peppers
2 chopped red chilies
2 garlic cloves
2 tbs oil
4 tbs palm sugar
6 tbs rice, cane or white vinegar
1 cup water

Finely grind the first three ingredients with the oil. You can use a food processor or a pestle and mortar.

Put this into a saucepan with the rest of the ingredients and slowly bring to the boil while stirring. Once all the sugar is dissolved, boil rapidly to reduce until you have the consistency you want.

Strain* and serve.

*Straining is my idea. You don't need to do that if you prefer a textured finish.

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First published on Qassia