Yesterday, you read about the Southeast Asian Chile-Garlic Relish, which is an ingredient in today's third and final installment of How to Eat Hot Peppers all Year.
This recipe is also from The Joy of Pickling and it is for Sweet Chile Garlic Sauce. I am looking forward to dipping grilled chicken breast in this sauce.
If my hands weren't smelling like garlic before, they certainly were sticky and full of garlic after getting 1/4 cup of it for this recipe.
I substituted honey at 1/2 the amount for the sugar in the recipe. She is specific about the temperatures, and at one point even calls for a candy thermometer if you have it. This recipe also differs from the others in that it is cooked.
Hot Peppers Part 1: Pique Sauce
Hot Peppers Part 2: Southeast Asian Chile Garlic Relish
Hot Peppers Part 3: Sweet Chili Garlic Sauce