Recipe by gailanng
Similiar to Mae Ploy. Additions may be added...ginger, cilantro, etc. Use for dipping chicken fingers, spring rolls, wantons, Crab Ragoon, grilled chicken, fried calamari...and the list goes on. (Note: Traditionally, Thai Sweet Chili sauce is not thickened with starch, but rather cooked into a syrupy consistancy. There's some benefit to thickening with starch and using less sugar.)
Top Review by Cilantro in Canada
I had made some Chinese firecrackers and discovered that I was out of dipping sauce to go with them. So I searched here and found this recipe. I only had dried cayenne peppers, so I used two of those and put everything in my Vitamix , then I cooked on top of the stove as directed. My family raved about this sauce and claim it is better than store bought. It is also significantly cheaper than store bought. Thanks for the recipe.
- 3 garlic cloves, peeled
- 2 hot red peppers (jalapeno, serrano, thai, cayenne, etc.)
- 1⁄2 cup sugar
- 3⁄4 cup water
- 1⁄4 cup vinegar
- 1⁄2 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- Keeping the seeds makes for a hotter end product, removing less so. Keep in mind it will be hotter the first day and dissipates over time. Resist the urge to taste and redip your spoon. Enzymes in saliva breaks down starches and will eventually make it watery -- that is in my humble opinion.
- In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
- Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
- Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator.