Vietnamese dipping sauce

3 Thai bird chiles OR one Serrano or Jalapeño chile, or more or less to taste

1 tsp. minced garlic

3 T. light brown sugar

2 T. lime juice

4 T. fish sauce (see note below)

½ c. lukewarm water

1 T. grated carrot, optional

Using rubber or latex gloves, thinly slice the chiles. Put the chiles in a jar or bowl with the remaining ingredients and stir or shake until the sugar is dissolved. Taste the sauce. You may want to add more fish sauce, lime juice, or sugar or reduce the strength of the sauce with a little additional water.