Nam Jeem Guy Yang (Hot and Sweet Dipping Sauce)

I've used Thai Dragon, Shipka, Yung Ko and Red Savina Habaneros in this at different times and they are all great. Slightly different flavor to each. We've kept it in the fridge and used it for up to a month...the flavor just gets better.

• 1/2 cup cider vinegar or distilled white vinegar
  
• 1/2 cup sugar
  
• 1 to 2 garlic cloves, minced (about 1 tablespoon)
  
• 1/4 teaspoon salt
  
• 1 1/2 teaspoons dried hot red pepper flakes (preferably Thai)

In a small saucepan bring vinegar to a boil. Stir in sugar and simmer 5 minutes. With a mortar and pestle or in a bowl with back of a spoon pound or mash garlic to a paste with salt. Add red pepper flakes and combine well. Stir garlic paste into vinegar and cool. Sauce keeps, sealed in a jar and chilled, 5 days.

Serve sauce at room temperature in individual condiment bowls for dipping. Makes about 1/2 cup.