Thai Sweet Dipping Sauce (Nam Jim Wan)

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.

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Ingredients:

3 cups granulated sugar
1 cup rice vinegar
3 cups water
3 Tbsp. Chinese pickled plums
3 Tbsp. thinly sliced Thai birdseye or de arbol chiles
2 Tbsp. garlic, very thinly sliced
2 Tbsp. ginger, julienned or grated
1 tsp. salt

Instructions:

Boil the water and add the pickled plums, then simmer for 5 minutes.

Transfer the plums to a food processor and puree them.

Continue to boil the water, adding and dissolving the sugar, then adding the vinegar and salt. If any sugar is still undissolved, add a little more water until it dissolves.

Return the plums to the mixture, and pour them over the other ingredients in a sterilized preserving jar and keep in a cool place for at least a week before using.

Recipe from recipegoldmine.com.