Thai Sweet Chili Sauce

Instructions

1. Prepare the chilies
   Wearing gloves, remove the stems from the Thai chilies. For a spicier sauce, leave the seeds in; for milder flavor, remove some or all seeds. Finely chop the chilies and set aside.
2. Combine the base ingredients
   In a medium saucepan, combine the rice vinegar, sugar, water, fish sauce, minced garlic, lime juice, and salt. Stir well to begin dissolving the sugar.
3. Simmer the mixture
   Place the saucepan over medium heat and bring to a gentle simmer. Cook for about 3 minutes, stirring occasionally until the sugar has completely dissolved and the mixture is fragrant.
4. Add the chilies and ginger
   Stir in the chopped chilies and grated ginger. Continue to simmer for another 2 minutes to infuse the flavors.
5. Thicken the sauce
   Whisk the cornstarch slurry again to recombine, then slowly pour it into the simmering sauce while stirring constantly. Continue to cook for 2-3 minutes until the sauce has thickened to a syrupy consistency that coats the back of a spoon.
6. Cool and store
   Remove from heat and allow the sauce to cool completely. The sauce will continue to thicken as it cools. Transfer to sterilized glass jars or bottles and refrigerate for up to 1 month.