This bright, punchy sauce starts with a blitz of fresh red Fresno chilies and garlic, pulsed just until coarsely textured for real bite in every spoonful. That mixture simmers down with rice vinegar and a touch of fish sauce until it turns glossy and deeply concentrated, then gets thickened right in the saucepan until it clings to a spoon in that classic syrupy sheen. The result is a sweet-hot, tangy condiment with real depth — perfect drizzled over grilled meats, spooned into a dipping bowl, or stirred into a stir-fry for a quick kick of flavor. It cools and thickens further once jarred, so it's easy to make ahead and keep on hand. This one's a solid choice for a Paleo kitchen, giving you all the flavor of the takeout classic without reaching for a bottle.
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Combine the chopped chilies and garlic in a blender or food processor and pulse until finely minced, about 10 one-second pulses — the mixture should be coarsely textured, not a smooth paste.
Add the sugar, rice vinegar, 1/2 cup water, fish sauce, and salt to a small saucepan. Stir in the minced chili-garlic mixture and bring to a boil over medium-high heat, stirring occasionally.
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