Ingredients
2 tbsp Thai chili paste with garlic
2 tsp minced garlic
1/2 cup rice wine vinegar
2/3 cup water
2/3 cup sugar
1 tsp salt
4 tsp cornstarch
1/4 cup chopped cilantro
Preparation
In a small saucepan, but without any heat, whisk together all ingredients except the cilantro. bring mixture to a boil, stirring often, then reduce heat to a low simmer for about 5 minutes. Cool completely and add cilantro. Keeps about 2 weeks in refrigerator.
