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Thai Sweet Pepper Sauce

Makes 3/4 cup

• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 1/2 cup sugar
• 1/2 teaspoon sea salt
• 3/4 cup cider or white vinegar
• 1 teaspoon crushed red pepper
• 1 teaspoon cayenne pepper

Heat the oil in a medium saucepan over high heat for 1 to 2 minutes. Add the garlic and cook, stirring to prevent burning, until it turns yellow. Add the remaining ingredients and stir and cook, stirring until the sauce boils and the sugar is completely dissolved. Boil for 8 minutes, until the mixture easily coats a spoon.

Transfer to a serving bowl and let cool; the sauce will thicken like maple syrup. Or transfer to a glass jar with a tight-fitting lid and store in the refrigerator for up to a month.

(From “ Asian Grilling” by Su-Mei Yu, William Morrow.)

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