This Thai Sweet Chili Sauce is so tasty. It’s a perfect combination of sweet, salty and sour infused with spiciness. It’s so good even with a bowl of rice!
I grew up eating Thai Sweet Chili Sauce. I think this sauce makes anything taste better, and it’s a staple food that most Thai households have in their pantries.
However, I have to admit that I wasn’t 100% happy when I ate the store bought Thai Sweet Chili Sauce. There are unknown ingredients in it that concern me, so I only ate it sparingly.
Because of the fear of these unknown ingredients, I decided to make my own. Since then, I helplessly become addicted to it, but I don’t feel bad eating it at all.
Good things about making your own Thai Sweet Chili Sauce is that you can control what you want to put in it. You can also adjust the taste, and the spiciness of it the way you like.
Besides, being very tasty, it’s also true that I’m totally in love with making it. From chopping the chilli, to watching it boil, and finally bottling it, the entire process is enjoyable.
Seeing bottles of this tasty and beautiful Thai Sweet Chili Sauce in the kitchen is also rewarding. If you like to spice up your food, I highly recommend you try making this recipe.
Ready to prepare your own Thai Sweet Chili Sauce at home? Let me show you how!
Ingredients:
- 2 cups (440 g) of chopped cherry bomb chilis (or any variety of mild-medium spicy chili)
- 1-2 hot chillies
- 4-6 pieces of garlic
- ½ cup (110 g) of sugar. I use unbleached white organic sugar cane for this
- ½ cup (110 ml) of apple cider vinegar
- 2 tsp (10 g) of soy sauce
- 1 tsp (5 g) of good salt
- ½ TBSP (7.5 g) of tapioca starch
- 2 TBSP (30 g) of filtered water
Instructions:
- Remove the stems and seeds of the chilies. If you like it spicy just remove the stem and leave the seed membranes on. Note: if you don’t use gloves to prepare these chilis, be sure to wash your hands thoroughly before touching your eyes.
- Put the chopped chilis in a food processor.
- Peel and smash the garlic, (I like to smash garlic when cooking as I think it releases the full flavor better) then add them to the chilis.
- Coarsely process them into small pieces but don’t turn them into a paste. Set aside.
- Prepare the tapioca starch mixture. Mix the tapioca and water well, and set it aside.
- In a small pot, dissolve sugar in vinegar on medium heat.
- When the sugar dissolves, add the chili mixture. Mix well, then add the salt followed by soy sauce.
- Bring the mixture to a boil, and let it cook for a few minutes.
- Lower the heat, then add the tapioca mixture while stirring.
- Let it simmer for a minute or two, and the sauce will get thicker when it cools.
- Turn the heat off and let it sit for a few minutes before bottling. Don’t let it cool all the way down as it’s harder to pour when it becomes thick.
- Pour the sauce into a glass jar of your choice. Make sure not to close the lid if it’s still hot.
- This sauce doesn’t have any preservatives, so to be on the safe side, keep it in the fridge. It should last up to a month if you don’t finish it sooner.
- Enjoy.
Have you made Thai Sweet Chili Sauce before? Share it with me–I’d like to hear about it!
