Red Thai chiles are the only potential friction point, available at Harris Teeter and most Kroger banners but not at ALDI or Food Lion, so budget a second stop or order online if you want authentic heat and flavor; otherwise every ingredient is pantry staple or produce section standard. The actual hands-on time is about eight minutes—chop chiles and garlic, mix, done—making the stated thirty minutes honest only if you count resting or sourcing the chiles. At roughly thirty-five cents per serving this is a steal, and the sauce keeps refrigerated for two weeks, making it ideal for meal prep or a weeknight condiment for grilled chicken or rice bowls. A Southern table has used chile-vinegar sauces for generations, so this fits the regional palate without any cultural reach.