Caitlin Bensel
This sweet-and-sour sauce is seriously addictive. We replace traditional white sugar with brown to add a caramel note. Two sources of tart flavor—bracing fresh lime and mild rice vinegar—balance each other here. Spoon over grilled meats, sautéed shrimp, or ground pork. If you'd like a little more heat, use a small red Thai chile in place of the Fresno.
How to Make It
Combine water, light brown sugar, fresh lime juice (from 1 lime), unseasoned rice vinegar, and fish sauce in a small bowl, and stir until sugar dissolves. Stir in matchstick-cut carrots and thinly sliced red Fresno chile (from 1 chile).
