Spicy Thai Sauce

Ingredients:
1/2 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
1/3 cup brown sugar, lightly packed
4 cloves garlic, minced
1-2 fresh red chilies, minced, OR 1/3 to 1/2 tsp. dried crushed chili OR cayenne pepper
1 Tbsp. fish sauce (Vegetarians: Add 1 Tbsp. Lee Kum Kee Vegetarian Stir-Fry Sauce, OR 1+ 1/2 Tbsp. soy sauce)
1 Tbsp. soy sauce

Direction:
Place all ingredients in a sauce pan. Stir and bring to a boil.
Reduce heat to medium-low. Simmer 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy. Note: Depending what kind of vinegar you use, the smell as the vinegar burns off can be quite pungent (rice vinegar is milder than other types).
When sauce has been reduced by 1/3, remove from heat. Taste-test and adjust according to your liking. For a sweeter sauce, add a little more sugar. If not spicy enough, add more chili. If not salty or flavorful enough, add a splash more fish sauce.
Use right away, or refrigerate until needed. This sauce stores well in the refrigerator for up to 3 weeks. For recipe ideas, see links below recipe. ENJOY!