Sweet Thai Chili Sauce

⏱ 30 mins 🍽 1/2 cup, 8 serving(s) 🏷 Sauces

This homemade sweet Thai chili sauce is a fantastic way to use a garden harvest of peppers. It combines fresh Thai and serrano chillies with garlic, ginger, and a sweet-sour blend of vinegars and honey. The sauce simmers to a thick, syrupy consistency, ideal for drizzling over fish, chicken, or salads. It also stores brilliantly, making it a wonderful candidate for canning and gift-giving. You can easily adjust the heat level by altering the number of chilli seeds.

Sweet Thai Chili Sauce

Ingredients

  • 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
  • 1/2 cup rice vinegar
  • 1/4 cup apple cider vinegar
  • 2 teaspoons sesame oil (or peanut oil)
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup honey
  • 2 garlic cloves, peeled and smashed
  • 2 teaspoons fresh ginger, slices
  • red food coloring (optional)

Method

  1. Place all the listed ingredients into a small saucepan and stir them together.
  2. Bring the mixture to a gentle simmer, stirring now and then, until it reduces by half and reaches a thick, syrupy texture similar to maple syrup. This should take about 15-20 minutes. Watch it carefully to prevent burning.
  3. Take the pan off the heat and allow it to cool for a short while. Then, use an immersion blender or a small food processor to blend the contents until finely chopped. You may optionally add red food colouring at this stage.
  4. Use the sauce while still warm as a topping for fish, pork, chicken, or vegetables. Store any leftovers in a covered container in the refrigerator.
  5. For canning, sterilise jars according to proper guidelines. Fill 4 oz jars with the hot sauce and process in a boiling water bath for 10 minutes.

Nutrition (per serving)

Sodium298700 mg

Recipe details

CategorySauces
Author2Bleu