Thai Sweet Chilli Sauce Recipe

Thai Sweet Chilli Sauce Recipe is one of the best sauces. It is so versatile. Find how to make this Thai sweet chilli sauce in few simple steps

Homemade dips and sauces are one of the items that you can always find on my kitchen shelf.  I love making a variety of sauces from scratch, it gives snacks and finger food new dimension. One such preferred D-I-Y sauce recipe is Thai Sweet Chili Sauce. It is so versatile that we can’t have enough of it. You can toss vegetables in it for a quick stir-fry, marinate the chicken in it for Asian grill or serve it as a dipping sauce for Chinese snacks and dumplings. It is one of my most reached sauces in the kitchen. Thai Sweet Chili Sauce Recipe is the amalgamation of all tantalizing flavors – spicy, sweet, and garlicky. How one can say no to it?
 
Thai Sweet Chilli Sauce Recipe is one of the best sauces. It is so versatile. Find how to make this Thai sweet chilli sauce in few simple steps
 
 
Thai Sweet Chilli Sauce Recipe is one of the best sauces. It is so versatile. Find how to make this Thai sweet chilli sauce in few simple steps
 
Thai Sweet Chili Sauce is really addictive in a positive way, once you taste it craving to have more never ends.  It has all the qualities of a perfect sauce; it has hotness of red chilies, the sweetness of sugar, the flavor of garlic and sourness of vinegar. And the best part if it lasts in the fridge for approximately 30 days. Though in my house it gets over within the 15 days. We love to dip the Tibetan dumplings (momo) in it and the combination is heavenly. 
 

Bottom line, if you love marinara sauce, I can’t recommend making a homemade batch enough.  It is comforting from the start to the delicious finish.  And you can rest easy as well knowing exactly what goes into this, versus some of the mystery, unhealthy ingredients on labels at the store.

 

Thai Sweet Chili Sauce is super simple to make at home. All you have to do is throw all of the ingredients into a blender. Pulse. Bring the mixture to a simmer over medium-high heat until it thickens. Allow cooling and then store in the fridge. Next time you are planning some chicken popcorn or Thai satay, simply bring out the bottle of homemade Thai sweet chili sauce and serve as a dipping sauce. 

 

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Thai Sweet Chilli Sauce Recipe is one of the best sauces. It is so versatile. Find how to make this Thai sweet chilli sauce in few simple steps

 

 

 
Thai Sweet Chili Sauce Recipe
Yields 200
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 10 dry red chili broken into halves
  2. 10 cloves of garlic
  3. 3/4 Cup water
  4. 1/2 Cup white vinegar
  5. 1/3 Cup sugar
  6. Salt to taste
  7. 1 tbsp cornflour
Instructions
  1. Boil water in a saucepan. Turn off the heat.
  2. Now add the red chilies in the hot water.
  3. Cover the saucepan with a lid and let the chilies soak for 10 minutes or so.
  4. Blend soaked dry chili along with the water, sugar, garlic, salt, vinegar to a puree.
  5. Now pour the sauce in a pan and bring it to a boil.
  6. Reduce the heat to low and let it simmer so that the flavours will infuse together.
  7. Now mix cornflour with a tablespoon or so of water. Pour this over the sauce and mix well.
  8. The sauce will start thickening. Turn off the heat and let it cool down completely before storing.
  9. Store Thai Sweet Chili Sauce in a dry airtight glass jar in fridge.
  10. Serve this as a dipping sauce with any chinese snack or momos.
Fun FOOD and Frolic http://www.funfoodfrolic.com/

 

Condiments | Aug 26, 2013 By Hina Gujral

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Comments

  1. Leave a Reply

    kebhari
    August 27, 2013

    delicious and yummy sauce.

  2. Leave a Reply

    Ekta khetan
    September 10, 2013

    Awesome…must try!

  3. Leave a Reply

    Taz
    April 21, 2017

    I’d really love to try this!!! Is it possible I can use Bird’s eye chilli peppers instead of dry ones? Thanks!

    • Leave a Reply

      Hina Gujral
      April 21, 2017

      With Bird’s eye chili, I think it will be too hot. If you like it spicy then go ahead but then reduce the number of chilies in the recipe to half.

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