Thai Sweet Chili Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
30
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Calories
31 kcal
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Course
Condiments
Thai Sweet Chili Sauce
Description
Thai Sweet Chili Sauce starts by blending chunks of red bell pepper with fresh garlic and Thai chilies, creating a textured base rather than a smooth puree. This mixture is boiled with sugar, salt, and white vinegar, giving it a lively sweet and tangy profile. The sauce simmers gently to meld the flavors, after which tapioca starch slurry is incorporated to thicken it without cloudiness.
The use of fresh ingredients like red bell pepper and garlic provide a bright and aromatic quality alongside the moderate heat from Thai chilies. The cooking process concentrates the flavors and reduces harshness, resulting in a versatile sauce with a balanced sweetness and heat level controlled by the number of chilis used.
This sauce pairs well as a dipping accompaniment for fried spring rolls, grilled meats, or as a drizzle over steamed vegetables. Its texture retains some chunkiness which contributes to mouthfeel and flavor bursts. The tapioca starch creates a clear thickened consistency that holds well once cooled.
Notes suggest peeling garlic and cutting peppers into chunks for even blending. While tapioca starch is preferred for clarity, cornstarch is acceptable but may yield a less clear sauce. Heat levels can be customized by adjusting the quantity of Thai chilies to taste.
Ingredients
- 1 Large red bell pepper
- 2-3 Thai Chili pepper I like to use 2
- 10 cloves garlic
- ½ cup water
- 1 cup sugar
- 1.5 teaspoon salt
- ¾ cup white vinegar
THICKEN SAUCE:
- 1.5 tablespoons tapioca starch
- 2 tablespoons water
Instructions
- Wash, remove seeds and cut 1 large sized red bell pepper into chunks.
- Peel and wash 10 cloves of garlic.
- Next, put 2 Thai chili peppers, 10 peeled garlic cloves, 1 large cut up red bell pepper into the mixing bowl. Pour ½ cup of water and blend it.
- Blend the mixture until it's little chunks, don't have to be fine and smooth.
- After that, pour the mixture into a pot and turn on medium high fire until it's boiling. Then, add 1 cup of sugar, 1.5 teaspoon of salt, and ¾ cup of white vinegar. Stir and mix it well.
- Turn the fire to small and simmer for 10-15 minutes. Then, add tapioca mixture (tapioca starch 1.5 tablespoons and water 2 tablespoons mix well) to thicken the sauce.
Notes
- Peel garlic and cut the red bell pepper into chunks for blending.
- Use a tall container or pitcher to ease blending and pouring the chunky sauce.
- Tapioca starch thickens the sauce while maintaining a clear, glossy appearance; cornstarch is an alternative but may cloud the sauce.
- Adjust the number of Thai chili peppers from 2 to 3 or more based on desired spiciness.
- The sauce thickens further as it cools, yielding a richer texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Calories | 31kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 117mg | 5% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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