• Thai Sweet Chili Sauce

    1 vote
    Thai Sweet Chili Sauce
    Prep: 20 min Cook: 30 min Servings: 12
    by Robyn Savoie
    365 recipes
    Traditionally, Thai sweet chili sauce is not thickened with starch; the syrupy consistency is achieved through cooking the sauce containing lots of sugar down until it’s thick enough to create a good suspension of the garlic-pepper bits. However, if you notice, bottled Thai sweet chili sauce normally contained a starch thickener. You can go either way. I personally prefer the version that contains less sugar which is this one. I attached a note where Clearjel may be the best substitute for cornstarch. I haven't tried it yet.


    • 3 Large Cloves Garlic, Minced
    • 2 Small Red Jalapeno or Serrano Peppers, Seeded (Tip)
    • 1/4 Cup White Distilled Vinegar
    • 1/2 Cup Granulated Sugar
    • 3/4 Cup Water
    • 1/2 Tbsp. Salt
    • 1 Tbsp. Cornstarch (Tip)
    • 2 Tbsp. Water


    Yield: 1 Cup Sauce
    In the blender, purée together all the ingredients, except for the last two.
    Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
    Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
    Cook's Tip:
    I keep the chili seeds in, but your mileage may vary, so adjust the heat accordingly. More seeds = more heat. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually. This sauce keeps for a long time, and after a couple of weeks, you can’t even taste the pepper.
    If you want to make a large batch of this sauce (more than half a gallon) — and you certainly should since this sauce lasts a long time — the best thickener to use is pre-gelatinized or “pre-gel” starch which is both acid- and heat-stable (corn or potato starch is not). It’s marketed under the brand name Clearjel®. Your chilli sauce will remain viscous and maintain the nice suspension for the entire duration of its shelf life when thickened with pre-gelatinized starch.

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