Condiments and Sauces

Some of the sauces, like Tart-Sweet Chile-Garlic Sauce (in the Burma Basics chapter—), Kachin Salsa, and Sour-Plum Chutney with Chile Oil, have marked chile heat. Milder sauces include Fresh Red Chile Chutney, from Myitkyina, and Standout Tomato Chutney. Get familiar with them and then get creative, as Burmese cooks are: include a little ginger paste here or extra minced fresh herbs there, as the fancy takes you.