Sweet & Sour Sauce

This sauce is great with Grilled Thai Chicken. It's easily doubled and keeps for a week in the refrigerator.

• 1 Tbs. crushed red pepper flakes
• 1/2 tsp. kosher salt
• 3/4 cup granulated sugar
• 1/4 cup plus 2 Tbs. rice vinegar
• 7 cloves garlic, minced

In a small, dry saucepan, toast the red pepper flakes over high heat until fragrant, 1 to 2 minutes. Add the salt, sugar, and rice vinegar; cook over medium-low heat until the salt and sugar are dissolved. Stir in the garlic. Remove the sauce from the heat and let cool completely.