Vietnamese Sweet-and-Sour Sauce

1 tablespoon minced garlic
5 Thai chiles or 2 red serrano chiles, minced
3 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice

Using a mortar and pestle, pound garlic and chiles into a paste. Add sugar, fish sauce, and lime juice. Mix well to combine. If the sauce is too pungent, add 1 to 2 tablespoons water. Serve, or store in an airtight container in refrigerator up to 3 days. Stir in more lime juice, if desired. Makes 1/4 cup.

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