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Thai Sweet Chili Sauce

By gailanng on May 23, 2011

Photo by gailanng

6 Reviews

Prep Time: 5 mins
Total Time: 10 mins
Yield: 1 cup approximately

Photo by gailanng

About This Recipe

"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.)"

Ingredients

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

Directions

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (477 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 477.6
Calories from Fat 4: 47%

Amount Per Serving: %
Total Fat 0.4g: 0%
Saturated Fat 0.0g: 0%
Cholesterol 0.0mg: 0%
Sugars 104.6 g
Sodium 1181.4mg: 49%
Total Carbohydrate 118.2g: 39%
Dietary Fiber 1.6g: 6%
Sugars 104.6 g: 418%
Protein 2.2g: 4%

Reviews

"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."

By Cilantro in Canada on August 28, 2011 | 1245823
"Tripled the recipe and added about 30 thai chili peppers, added some pectin and wish i didn't because it doesn't have the consistency i like, next time i will just cook it down and add the cornstarch like it calls for. it tastes amazing though regardless."

By angeldawn89 on August 26, 2011 | 1245401
"What an easy and delicious recipe! I made as follows and used rice vinegar. I did take out a little more than half the seeds in the red jalapenos (which I would have left them all in which I will do next time). I used this along with another one of your "fabulous" recipes Sweet Chili Chicken with Asian Vegetable Rice #450681. Both going into my Favorites for 2011 and will be used over and over. Thank you for submitting the recipes. Made for New Kids on the Block tag game."

By mama smurf on June 01, 2011 | 1222664
"Just what I was looking for!"

By rosslare on July 06, 2012 | 1315234
"Instead of hot red peppers I used powdered cayenne pepper and followed the rest of the recipe. My chili sauce didn't turn very red but it was very good. Thank you gailanng for posting. Made for 2012 Cookbook Tag."

By Catnip46 on February 17, 2012 | 1288215
"I am very pleased with my results here with this. I am on a quest to make as many things from scratch and this will be my standard recipe for sweet chili sauce! I quadrupled the recipe to fill a litre jar. I really like the taste. I used raw apple cider vinegar because that's what I have on hand. Next time I will try adding ginger or coriander/cilantro. I made it using metric measure but didn't convert just cup for cup etc. Thanks for sharing!"

By YnkyGrlDwndr on March 19, 2013 | 1374588