2bleu's Sweet Thai Chili Sauce (Super Easy)

Recipe by 2Bleu
READY IN: 30mins
SERVES: 8
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
  • 12
    fresh Thai chiles, Dragon's eye, stems cut off and seeded (adjust seeds to your heat liking)
  • 2
    serrano peppers, chopped (seeded if desired, or jalapeno)
  • 1
    green onion, chopped
  • 12
  • 2
    teaspoons sesame oil (or peanut oil)
  • 1
    teaspoon salt
  • 14
    cup sugar
  • 12
    cup honey
  • 2
    garlic cloves, peeled and smashed
  • 2
    teaspoons fresh ginger, slices
  • red food coloring (optional)
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DIRECTIONS

  • To a small saucepan, add all ingredients and stir to combine. Heat and gently simmer over med-low heat, stirring occasionally, until reduced by half or when it is the consistency of a thick maple syrup, about 15-20 minutes. Be sure to keep an eye on it so it does not overcook or burn.
  • Remove from heat, let cool slightly, then use an immulsion blender or a mini food processor to chop everything up 'fine'. (you can also do this halfway thru the cooking process, then again at the end of cooking). If using, add food coloring to show level of heat (dark red being very hot).
  • Serve warm over fish, pork, chicken, vegetables, etc. Cover and refrigerate any extra. It will last 6 months or more in the fridge. This will get hotter the longer it is stored!
  • CANNING: PLEASE follow your canning booklet for sterilization instructions. Using 4 oz jars (a little sauce goes a long way), hot pack in boiling water bath for 10 minutes. Stored, it should last up to 2 years.
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