Thai On A Thursday: Sweet Chili Sauce and Thai Green Chili Sauce

2 months ago

Taste the heat with these two versatile chili sauces

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Sweet Chili Sauce

2 tsps Minced garlic

2 Bird’s eye chilies (siling labuyo), blanched and minced

1 ½ Tbsps Minced red bell pepper

½ cup Sugar

¼ cup Water

¼ cup Rice vinegar

½ tsp Salt

½ Tbsps Cornstarch slurry (½ Tbsp cornstarch +2 Tbsps water)

  1. In a small saucepan, combine all the ingredients except for the slurry and bring to a simmer over medium heat. Cook for two minutes, stirring occasionally. Whisk the cornstarch slurry into the sugar and pepper mixture.
  2. Bring to a boil and cook for one minute. Cool completely before storing in refrigerator in an airtight sterilized container for up to two weeks.


Thai Green Chili Sauce

5 Green chilies, stems discarded and deseeded

5 cloves Garlic

1 ½ cups Red cane vinegar

1 ½ cups Sugar

1 ¾ tsps Salt

  1. Using a mortar and pestle, ground chilies and garlic into a rough paste. You may chop the chilies into small pieces to make it easier, or use a food processor.
  2. Cook vinegar, salt, and sugar in a saucepot over medium heat. Stir until all sugar is dissolved.
  3. Increase the heat and bring to a boil. Once the sauce is boiling, add the green chili and garlic mixture.
  4. Stir and simmer for 15-20 minutes or until the sauce reaches your desired consistency. Turn off the heat and pour the sauce directly into an airtight sterilized container. Let cool before refrigerating. This will keep for about a month in the refrigerator.
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