Sweet and Sour Chile Sauce

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Appears in Cook's Illustrated November/December 2014

Serve with our Crispy Slow-Roasted Pork Belly.

SERVES8 to 10 (Makes about 1 cup)

TIME20 minutes, plus cooling

WHY THIS RECIPE WORKS

We started with pantry staples—sugar and vinegar—to create the base of the sauce, then added heat from Thai chiles and plenty of garlic for punch. Finally, a bit of salt sharpens the flavors. Boiling the mixture for a few minutes causes it ...

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