Sweet Thai Chili Sauce Recipe: Simple Homemade Condiment

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Sweet chili sauce is simple to make at home and far tastier than most store-bought brands. This bright, flavorful Thai-style sauce works as a dip or glaze for shrimp, chicken, egg rolls, lumpia, fried rice and more. It’s especially delicious drizzled over fried chicken or used as a dipping sauce for appetizers.

THAI SWEET CHILI SAUCE

I remember the first jar I tried years ago — the garlic was overpowering and it lacked heat and balance. After sampling a few better brands and studying ingredient lists, I developed this homemade version so you can control the sweetness, heat and garlic level. It’s balanced, versatile and quick: this easy sauce takes about 10 minutes to make.

The longer you simmer the sauce, the thicker it becomes. I prefer a slightly thick, clingy texture. To get a vibrant red color and balanced flavor, I use a good amount of dried Thai chiles along with a touch of ketchup for color and depth.

HOW TO MAKE THAI SWEET CHILI SAUCE

This is one of the easiest sauce recipes you’ll make. Add all sauce ingredients to a food processor and blend until the pepper pieces are small and mostly smooth. Pour the mixture into a saucepan, bring to a boil over medium-high heat, then reduce to a simmer and stir frequently to prevent scorching.

Mix the slurry of cornstarch and water until smooth, then whisk it into the simmering sauce. Bring the sauce back to a boil for about 2 minutes, then simmer, stirring occasionally, for roughly 10 minutes or until you reach your preferred thickness. Allow the sauce to cool to room temperature before transferring to a jar with an airtight lid.

Thai Sweet Chili Sauce

Ingredients

• 1/2 cup rice vinegar
• 2 cups water
• 1 cup sugar
• 2 tsp grated ginger (optional)
• 4 tsp minced garlic
• 1 1/2 cup dry Thai chili peppers
• 6 tsp ketchup
• Salt and pepper to taste

Slurry

• 1 tbsp water
• 1/4 cup cornstarch

TIPS TO MAKE SWEET CHILI SAUCE

• This recipe makes a large batch; halve it if you prefer less.
• The sauce will thicken as it cools. If it becomes too thick, thin with a little water.
• Longer cooking yields a thicker sauce. For bright red color use a generous amount of chiles and a bit of ketchup.
• Store in the refrigerator for up to two weeks or freeze for two to three months. Reheat gently on the stovetop or in short bursts in the microwave, stirring frequently. Avoid overheating, which can make the sauce watery.

Homemade Sweet Thai Chili Sauce

Instructions

1. Add the dried Thai chiles and all remaining sauce ingredients to a food processor. Process until the mixture is mostly smooth with no large chunks of pepper.
2. Transfer the chili mixture to a saucepan over medium-high heat and bring to a boil. Reduce heat and simmer, stirring frequently to prevent burning.
3. Whisk the cornstarch slurry until smooth and pour into the pan. Return to a boil for two minutes, then simmer, stirring occasionally, for about 10 minutes or until the sauce reaches the desired thickness.
4. Let the sauce cool to room temperature, then store in a jar with an airtight lid.

Notes

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