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Thai Sweet Pepper Sauce
By Arthur Boehm, September-October 2003
Adapted from Asian Grilling
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(Makes about 1 cup)
This fiery dip is fabulous with satays of all kinds and also makes a wonderfully spicy baste for baked ham or lamb.
- 1 tablespoon, vegetable oil
- 1 garlic clove, minced
- 1/2 cup, sugar
- 1/2 teaspoon, kosher or sea salt
- 3/4 cup, cider vinegar
- 1 teaspoon, red pepper flakes
- 1 teaspoon, cayenne pepper
In a medium saucepan, heat the oil over high heat until hot, 1 to 2 minutes. Add the garlic, and sauté, stirring, until the garlic becomes yellow, 1 to 2 minutes more. Add the sugar, salt, vinegar, pepper flakes, and cayenne pepper, and cook, stirring, until the sauce boils and the sugar has dissolved, about 3 minutes. Boil until the mixture coats a spoon, about 8 minutes.
Transfer the sauce to a bowl, and let cool; the sauce will thicken to the consistency of maple syrup.
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