Craving something that will tantalize your taste buds and make you crave for more and more? Do yourself a favor and make this ridiculously easy Thai sweet Chili sauce recipe. Did I tell you it tastes great on anything? I mean anything from shawarma to garlic bread and from pizza to Biryani.
After making this sauce you’ll be asking yourself why you ever bought a bottle from the store. It’s so easy and ingredients are also so easily available in your pantry.
You can preserve this sweet chili sauce in the fridge for a week. You may freeze the excess sauce. The high sugar and acid content is a preservative itself. But make sure to use the clean and sterile jar to store sauce. This little effort will preserve the sauce to stay good for many weeks. And use a clean and dry spoon to serve each time. Or simply put the sauce in a sauce bottle so there is no need to serve with a spoon and pour directly.
I’m sharing a small recipe that’ll yield only a cup of sauce. Since its spicy sauce, you can’t consume too much altogether. But you can double the sauce easily if making for a party or you have a large family. I also recommend making fresh sauce from time to time for best taste and texture and not to store it for too long since the starch in the sauce can thicken and give the sauce a lumpy look and although it still tastes great and is good to eat.
Furthermore what makes these homemade sauces the best choice is that you know what is inside. They are preservative-free and effectively inexpensive. WOW!
How to make Thai Sweet Chili Sauce Recipe
Keep everything in the pot except cornflour. Bring it to boil.
Add cornflour mixed with water to thicken the sauce. Enjoy!
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Thai Sweet Chilli Sauce recipe
- ½ cup sugar
- ½ cup vinegar
- ½ cup water
- 1 teaspoon fresh red chillies, very finely chopped (see notes 1)
- ½ tablespoon garlic, very finely chopped
- 1 teaspoon ginger, very finely chopped
- ½ tablespoon tomato ketchup
- 1 tablespoon cornflour, mixed with 2 tablespoons of water
- In a pot take all the ingredients except cornflour. Bring to boil and cook for 1 minutes.
- Add corn flour mixed with water and stir gently until thickened. Transfer hot sauce to a clean and dry glass jar.
- Let the sauce cool completely then close the lid and store in the fridge for up to 10 days or more.
- Using fresh ingredients is recommended.
- Substitute ginger with ½ teaspoon ginger powder.
- Substitute 1 teaspoon red chilli flakes for fresh chilli.
- You may use extra chillies if you like your sauce to be very spicy.
- You can use extra cornflour to thicken sauce to your liking.