Thai Sweet Chili Sauce

Yesterday I ran across this recipe to make Thai sweet chili sauce and just happened

to have everything to make it but red jalapenos. Unfortunately, my store

only carried green jalapenos so I chose Serrano peppers instead.

Let me just say this sauce is amazing & unbelievably easy to make!

It made for a GREAT Thai dinner that I will share a little later.

sweet chili sauceThe color of your sauce will depend on the type of peppers you use.

Normally the sauce is a very pretty red.


3 large garlic cloves, peeled
2 red Jalapeño or Serrano peppers, (I deseeded one & left the seeds in the other for a kick)
¼ cup white distilled vinegar
½ cup sugar
¾ cup water
½ tablespoon salt
1 tablespoon cornstarch
2 tablespoons water

In the blender, puree together all the ingredients, except for the last two.

Transfer the mixture to a saucepan and bring to a boil over medium-high heat.

Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.

Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute.

The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits;

otherwise, you get a thin sauce with all the little pieces floating on the surface.

Let cool completely before storing in a glass jar and refrigerate.

Original Recipe found here.


One thought on “Thai Sweet Chili Sauce

  1. Pingback: Thai Sweet Chili Chicken & French Green Beans | Miss Apple Butter

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