- ½ cup water
- ½ cup sugar
- ¼ cup white vinegar
- 3 garlic cloves, minced
- 2 hot red chiles (bird’s eye, thai, habanero, or fresno), minced
- Fine sea salt
- 2 teaspoons arrowroot
- In a small saucepan, combine ¼ cup water with the sugar, vinegar, garlic, chiles, and a large pinch of salt. Bring to a simmer over medium heat and stir to dissolve the sugar.
- In a small bowl, dissolve the arrowroot in the remaining ¼ cup water.
- When the sugar is dissolved, whisk the arrowroot mixture into the pot. Stir continuously over medium heat until the sauce begins to thicken, about 2 minutes. Remove from the heat and let cool slightly before serving.
Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.