Adapted from the long out of print Thai Home-Cooking from Kamolmal’s Kitchen (Plume) Serve as a dipping saue with Thai BBQ Chicken.
Ingredients:
4 umeboshi (pickled plums), pitted and chopped
3/4 c white vinegar
1 c sugar
2 t ground chili paste
Method: combine all ingredients and bring to a simmer. Cook until reduced to 1 cup, then cool to room temperature before serving. Serve with Thai BBQ Chicken or other sweet/savory entree. Leftover sauce keeps quite a while in a closed jar in refrigerator.
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