Recipe: Sweet Fermented Chile Sauce
An awesome sweet-and-hot sauce for egg rolls, potstickers, or stir-fry.
*For a unique umami version, swap fresh garlic cloves for one whole bulb of Black Garlic, cloves peeled.
Using a mortar & pestle or small food processor, grind garlic, chile flakes, and salt into a coarse paste. Combine sugar, water, and vinegar in a small saucepan. Bring to a boil over high heat, stirring frequently to dissolve sugar. Reduce heat and simmer for 5 min. Stir garlic paste into sugar mixture and continue to simmer until it thickens just slightly into a syrupy consistency, about 10 more min. Remove from heat and let cool to room temperature; sauce will thicken a bit more as it cools. Store in an airtight container in the refrigerator and use with a few months.
Makes a great dipping sauce for egg rolls or potstickers. Use as a stir-fry sauce or condiment for noodle soup. Drizzle over goat cheese and serve with rice crackers for an Asian-inspired appetizer.