Thai Sweet Chili Sauce
1. I keep the chili seeds in, but your mileage may vary, so 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.
2. If you want to make a large batch of this sauce (more than half a gallon) — and you certainly should since this sauce lasts a long time — the best thickener to use is pre-gelatinized or “pre-gel†starch which is both acid- and heat-stable (corn or potato starch is not). It’s marketed under the brand name Clearjel®. Your chilli sauce will remain viscous and maintain the nice suspension for the entire duration of its shelf life when thickened with pre-gelatinized starch.
Traditionally, Thai sweet chilli sauce is not thickened with starch; the syrupy consistency is achieved through cooking the sauce containing lots of sugar down until it’s thick enough to create a good suspension of the garlic-pepper bits. However, if you notice, bottled Thai sweet chilli sauce normally contained a starch thickener. You can go either way. I personally prefer the version that contains less sugar which is this one.
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 3/4 cup water
- 1/2 cup sugar
- 1/4 cup white vinegar
- 1 tablespoon corn starch
- 1/2 tablespoon salt
- 3 cloves garlic peeled
- 2 red serrano or jalapeno peppers
- 2 tablespoon water
- Carbohydrate 10.6443784533472 g
- Cholesterol 0 mg
- Fat 0.0781015330630639 g
- Fiber 0.370827579351109 g
- Protein 0.970127971927932 g
- Saturated Fat 0.0139082759513515 g
- Serving Size 1 1 Serving (360g)
- Sodium 27957.113356244 mg
- Sugar 10.2735508739961 g
- Trans Fat 0.02265 g
- Calories 57 calories
Instructions 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.
