Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

THAI SWEET CHILLI SAUCE

Preparation time: 10 minutes
Cooking time: 10 minutes
Totaltime: 20 minutes
Additional info: Makes about 1 cup

Adjust the heat accordingly. More seeds = more heat. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually. This sauce keeps for a long time, and after a couple of weeks, you can’t even taste the pepper.

Ingredients

  • 3 large garlic cloves, peeled
    2 red Jalapeño or Serrano peppers, deseeded (See note #1 below.)
    ¼ cup white distilled vinegar
    ½ cup sugar
    ¾ cup water
    ½ tablespoon salt
    1 tablespoon cornstarch or potato starch (See note #2 below.)
    2 tablespoons water

Preparation

  • In the blender, purée 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.
Have you tried the recipe?

Thai sweet chilli sauce

Add Comment

* Required information
1000
Is ice cream hot or cold?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook