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Tart-sweet chile-garlic sauce (Nga yoke thee achin) from Burma: Rivers of Flavor by Naomi Duguid

Notes about this recipe

  • L.Nightshade on June 22, 2013

    I used New Mexico, Arbol, and Noras. I found this sauce absolutely hypnotizing. I kept wanting to taste it over and over. It is all the things it says it is sweet, tart, garlicky, and hot. Complex. So much better than many sauces that end up tasting too one-note. Love this.

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