Chef John's Thai-Style Sweet Chili Sauce

Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce brown sugar ketchup sambal chili sauce and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles it will start to thicken up. Remove pan from heat.

Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.

If not using immediately transfer to a glass jar with a lid. Refrigerate.